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.
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
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
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