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    Monday, November 16, 2015

    Seared Cumin-Spiced Prawn and Cous Cous Salad with Green Tahini - Created by Sarah at The Ponsonby Bistro

    Earlier this month, I was asked to help, behind the scenes, at the excellent
    Festive House Tour, held each year in Auckland
    10 accommodating families, open their homes to visitors, to raise money for
    this years Charity... World Child Cancer’s Pacific Chapter Appeal
    Each house is assigned a stylist, to dress the house for Christmas, plus a Chef from an Auckland Restaurant.
    The house I was working in was in Parnell, and our Chef was Sarah Conway, from Ponsonby Bistro.

    Not only did they supply a delicious Cous Cous Salad but also, Melissa Morrow,  Front of House at The Bistro, made a delicious Punch.

    The salad was so yummy, I asked, and was given permission by Sarah, to post the recipe on my blog
    It is perfect for summer. Think Boxing Day Lunch, Think any hot Summer day
    Even though I look a bit po-faced pictured below, with Melissa, on the left, serving a little, salad and Sarah beavering away, creating...
    I really enjoyed my day, picking herbs, helping serve, taking the money
    Just  my cup of tea,

    So below, is the recipe,  Serves 10-12 people.
    Cheeky little Rose on the side
    Perfect lunch

    Ingredients (serves 10-12)
    1kg frozen tiger prawn meat 

    3 cloves garlic, minced

    2 tsp salt

    1 tsp sugar
    11/2 tsp dried chili flakes
    4 tsp cumin seeds, toasted and ground
    2 big or 3 small lemons, juiced and zested
    2 cups couscous, cooked as per packet instructions
    1 cup golden raisins
    1 cup sliced almonds, toasted (plus a few extra for garnishing) 

    Large bunch spring onions, washed and sliced thinly
    Good olive oil

    2 punnets cherry tomatoes, 
    3 baby gem lettuce, washed and leaves pulled
    Salt and pepper
    Extra lemons for serving 

    300ml Tahini
    450ml water
    1 cup each of mint, coriander and parsley, set a bit of each aside for garnishing
    1/2 tsp honey 1/2 tsp salt 


    1: Cut each prawn into three, and marinate with garlic, salt, sugar, dried chili and cumin.
    ideally, leave overnight. or for at least 2 hours.

2: Make dressing by whizzing together, the tahini, water, herbs, honey and salt in a food processor until really creamy and green.

    3: Add lemon juice and zest to couscous, 
    then add raisins, almonds, spring onions, and a big splash of good olive oil. 
    Mix until combined.

    4: Sear the prawns in a hot pan with a little olive oil until just cooked through.
    When cool, combine with the couscous salad.
    Season to taste with salt and pepper.

    5: Quarter the tomatoes and toss in a bowl with a little salt, pepper and olive oil.

    6: Arrange the washed lettuce leaves around a large serving platter.

    Pile the Prawn Couscous in the middle. 
    Drizzle with green tahini
 and scatter over tomatoes, extra herbs and almonds. 
    Tuck in some extra lemon wedges, and
    serve the rest of the Green Tahini in a dish on the side.

    Just had to add photos of the beautiful mint and lemons, just love the colours

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