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  • Olive Magazine

    Plentiful platters

    Mar 25, 2021 6 minutes
    Recipes GURDEEP LOYAL Photographs YUKI SUGIURA

    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

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