Roast Harissa prawns with flat bread and mint yoghurt

Freshly made harissa paste adds a burst of flavour to these filled prawn flatbreads.  The citrus mint yoghurt completes the flavour combination.  You can also replace the prawns with cubes of freshly cooked white fish instead.

Serves:  4.  Chef:  Mark Southon

20 raw prawn cutlets, tail removed
10gm mint
100ml natural yoghurt
Salt and pepper
1 lemon (½ for yoghurt, ½ for garnish)
Lupi Extra Virgin Olive oil
Harissa paste (see below)
60gm rocket leaves
1. Chop the mint and mix through the yoghurt. Season with a pinch of salt and a few drops of lemon juice.
2. Fry the prawns in a hot pan with a little olive oil until seared, turn and add a few spoons of harissa paste and continue cooking for 1 minute. Take off the heat and squeeze over some lemon juice.
3. Serve the prawns with the flat bread, mint yoghurt and a little rocket dressed with some lemon juice and olive oil.

Flat bread
200gm self raising flour
¾ tbsp baking powder
200ml natural yoghurt
1. Mix together all ingredients in a bowl or food processor until you get a workable dough. Add more flour if needed.
2. Divide dough into 4 and roll out thinly on a lightly floured surface.
3. Heat a griddle pan until hot and cook the flat breads for 2 minutes on each side or until coloured.

1 large red capsicum
2 garlic cloves
6 small red chilli (or 2 large)
Lupi Extra Virgin Olive oil
¼ tsp caraway seeds
¼ tsp coriander seeds
1 tsp cumin seeds
1 lemon
1. Blacken the pepper on a gas ring or in a hot oven, then place in a bowl and cover with Glad wrap to steam which will help release the skin. Peel capsicum and place in a blender with the garlic, chilli and a good splash of olive oil.
2. Meanwhile toast the spices gently in a dry pan then blend to a fine powder (mortar and pestle) and add to the pepper mix. Season with a little salt and lemon juice.

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