BBQ sumac prawn cocktails with avocado & sumac yoghurt sauce

Taking on the retro prawn cocktail in this sumac-inspired version giving a tangy lemony twist to a supreme starter.

• serves

  5

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 15 large prawns, peeled & deveined (leaving tail intact)
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 2 tsp sumac (see Note)
• 2 tsp pomegranate molasses
• 1 tbsp parsley leaves, finely chopped
• 1 Lebanese round pita bread
• 1 baby cos lettuce
• 2 avocados, peeled, deseeded & quartered lengthways 

Avocado & Sumac Yoghurt Sauce

• 1 cup plain yoghurt
• ½ avocado, peeled, seed removed
• ½ lemon, juiced
• 1 tsp sumac
• 2 garlic cloves, minced
• 3 medium gherkins, finely chopped
• 1 tbsp parsley leaves

Marinating time: 30 minutes

Instructions

Preheat the oven to 180°C.

Place 2 tablespoons of olive oil, minced garlic, 1 teaspoon sumac, pomegranate molasses and parsley into a bowl and mix to combine.

Add the peeled prawns to this bowl and toss until prawns are covered evenly with marinade. Refrigerate for 30 minutes.

Place the Lebanese bread on a baking tray. Brush remaining 1 tablespoon of olive oil all over top side of bread. Sprinkle evenly with 1 teaspoon of sumac. Bake for 5 – 6 minutes or until bread is golden and crispy. Break bread into large pieces and set aside for serving.

To make dressing, place all ingredients into a bowl and mix well. Refrigerate until needed for serving.

Heat a grill plate or bbq. Once hot, remove prawns from marinade (discard remaining marinade) and cook for 2 to 3 minutes on each side until just cooked through.

To serve, place 3 or 4 lettuce leaves on a plate/serving dish. Top with pieces of crispy sumac Lebanese bread, a quarter slice of avocado, 3 prawns and a drizzle of the avocado and sumac yoghurt sauce. Serve immediately with an extra squeeze of lemon.

Note
• Sumac is the dried and powdered fruits of the plant rhus. It has a tangy lemony flavour and commonly used as a spice in Middle Eastern cuisine. Sumac can now be purchased from most major supermarkets around Australia.

Photography, styling and food preparation by Lina Jebeil.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.