Ingredients
| 10 ripe tomatoes, cut into bite-sized chunks | |
| 4 small Lebanese cucumbers, cut into batons | |
| 1 large red onion, thinly sliced | |
| seeds of 1 pomegranate | |
| 3 garlic cloves, smashed | |
| 30g fresh basil, torn | |
| 30g fresh mint, torn | |
| 25ml olive oil | |
| 4 teaspoons pomegranate molasses | |
| 1 teaspoon Aleppo chilli flakes | |
| sea salt and freshly ground black pepper | |
| croutons | |
| FOR THE PRAWNS | |
| 150g salted butter | |
| 4 garlic cloves, finely chopped | |
| 35g fresh flat-leaf parsley, chopped | |
| 2 teaspoons sumac | |
| 30 whole, fresh prawns (see NOTE) | |
| TO SERVE | |
| lemon wedges, harissa mayo |
Liam Heneghan from Tribal Foods in Athenry is one of my food heroes. There’s no bullshit, just amazing tomatoes, chillies, courgettes, aubergines and whatever wild card he decides to pop in the ground, like the asparagus he keeps mainly for the market folks, not us chefs, who could use the whole harvest in two days. That’s the yin and yang between grower, chef and market stallholder.
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Instructions
| 1. | Put your tomatoes, cucumbers, red onion, pomegranate seeds, garlic, herbs, oil, pomegranate molasses, Aleppo pepper and a big pinch of salt and pepper in a large bowl and toss gently to combine. |
| 2. | Add your croutons, then toss again to coat so they’re bursting with flavour. |
| 3. | Melt the butter, garlic, parsley and sumac together. |
| 4. | Rinse your prawns and pat them dry. |
| 5. | Cook them in batches of 10, as no one has a pan big enough to fit them all, especially if you’re in a self-catering holiday home. |
| 6. | Cook the prawns in a hot, dry pan on a high heat for 5–6 minutes (or even better, pop them all on a barbecue), then brush them with all of the melted butter at the end. |
| 7. | Serve the prawns with the fattoush and some harissa mayo and lemon wedges on the side. |
| 8. | They’re also incredible on a crispy tostada. |
This is an edited extract
from The Kai Cookbook
by Jess Murphy (Nine
Bean Rows).
Photography:Nathalie Marquez Courtney
See also In Season Chocolate where
Jess shares her favourite chocolatey creations.