Plentiful platters

Coconut, green chilli and za’atar tiger prawns with herby quinoa

The fresh vibrant ingredients in this platter are a moreish flavour collision of South Indian coconut, ginger and green chilli, combined with the Middle East with the toasty-herby za’atar, fresh mint and dill. The stuffing is also delicious baked inside baby aubergines, whole roasted onions and even whole mild chillies.

1 HOUR 20 MINUTES | SERVES 4 | EASY | GF

freshly grated coconut or desiccated coconut 175g, soaked in water, plus extra for sprinkling
garlic 2 cloves
ginger finely grated to make 1 tbsp
green chillies 3
mint a small bunch
unsalted butter 100g
za’atar (I used Zaytoun) 3 tbsp, plus extra to serve
gram flour 2 tbsp
lemon 1, zested and juiced
caster sugar 1 tbsp
large tiger prawns 16, unpeeled but heads and legs removed
olive oil for drizzling

HERBY QUINOA

quinoa 400g
chickpeas 400g tin, drained
red onion ½, finely chopped
dill a small bunch, chopped

DRESSING

3 tsp½ tspfinely grated to make 1½ tsp1 clove, crushed2, zested and juiced2 tbsp