Barbecued Chermoula Prawns with Chickpea Salad

If you don’t feel like turning on the barbecue, marinate prawns in the chermoula then stir-fry or pan-fry them instead.


700g green Prawns, peeled and deveined, tails intact

1 bunch coriander
1 bunch flat-leaf parsley
6 cloves garlic, peeled and roughly chopped
Salt flakes, to taste
2 tablespoons ground cumin
2 tablespoons sweet paprika
½ teaspoon cayenne pepper
100ml lemon juice
250ml extra virgin olive oil

Chickpea Salad 
400g cooked chickpeas, drained and rinsed 
2 large tomatoes, diced
½ small red onion, diced
½ cup chopped flat-leaf parsley
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste


Make the Chermoula: finely chop coriander and parsley leaves together in a food processor. Add remaining ingredients and mix well. 

Spread Chermoula generously over the prawns, cover and refrigerate for 20-30 minutes. 

Meanwhile, make Chickpea Salad: combine chickpeas, tomatoes, onion and parsley in a large bowl. Add the lemon juice, olive oil, salt and pepper and toss to combine.
Heat a barbecue or char-grill plate.

Cook the prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until they are just opaque all the way through. Divide between plates and serve with Chickpea Salad on the side. 

Alternative species:

Bugs, Marron, Redclaw, Rock Lobsters, Yabby.

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