King Prawns with Moroccan spices, angel hair pasta and lentil vinaigrette
Here’s a great recipe by Greg Malouf!
Prawns: 18 king prawns, shelled, tail on, 1.5 Tbsp Ras el Hanout.
Ras el Hanout: (If you can’t be bothered making this yourself, you can buy jars of Greg Malouf’s Ras el Hanout online). 6 cardamom pods – seeds only, roasted and crushed, Half tsp black peppercorns, roasted and crushed, 1 tsp each of cinnamon, ground coriander, turmeric, cayenne, ground cumin, salt, allspice, sugar, 2 tsp sweet paprika.
Lentil Vinaigrette: 200g du puy lentils (use canned lentils if you’re short on time), 130g cooked angel hair pasta, 4 tomatoes, seeded and diced, 1 medium purple onion finely diced, 40g pitted Kalamata Olives, sliced, juice of 2 lemons, 1 Tbsp chopped thyme, 2 Tbsp continental parsley.
Toss the cooked pasta with olive oil to prevent from sticking.
Make the lentil vinaigrette by heating olive oil in a pan and adding onions. Cook for a minute then add thyme, tomatoes, olives, lentils, lemon juice and parsley.
Rub the prawns with the Ras el Hanout and cook in a pan or on the BBQ with some olive oil.
Plate up: Place spoonfuls of the vinaigrette onto plate and arrange prawns on top. Make pasta spirals by twirling around a carving fork.