Grilled king prawns with chermoula recipe

This recipe combines sweet, meaty prawns with a heady chermoula marinade and dressing for a Mediterranean-inspired dish. 

Ingredients

  Metric  Cups  Imperial 

• 16 raw king prawns, peeled with heads attached
• 250 g black rice, cooked to packet instructions
• 2 tbsp extra virgin olive oil
• 2 tbsp chermoula dressing
• 2 lemons, halved
• 1 tbsp olive oil
• 1 handful frozen peas, cooked
• 1 handful broad beans, cooked
• 100 g French beans, trimmed and cooked

• 16 raw king prawns, peeled with heads attached
• 8.8 oz black rice, cooked to packet instructions
• 2 tbsp extra virgin olive oil
• 2 tbsp chermoula dressing
• 2 lemons, halved
• 1 tbsp olive oil
• 1 handful frozen peas, cooked
• 1 handful broad beans, cooked
• 3.5 oz French beans, trimmed and cooked

• 16 raw king prawns, peeled with heads attached
• 8.8 oz black rice, cooked to packet instructions
• 2 tbsp extra virgin olive oil
• 2 tbsp chermoula dressing
• 2 lemons, halved
• 1 tbsp olive oil
• 1 handful frozen peas, cooked
• 1 handful broad beans, cooked
• 3.5 oz French beans, trimmed and cooked

Details

• Cuisine: Mediterranean
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Serves: 4

Step-by-step

1. Heat the grill to a medium-high heat.
2. For the marinade, mix the olive oil and chermoula together with a pinch of salt and thoroughly coat the prawns with the mixture.
3. Place on a roasting tray and grill for around 5 minutes until the prawns are cooked, turning half way through.
4. Heat the olive oil in a frying pan over a medium heat. Add the lemon halves, cut-side down and fry for around 30 second, until lightly caramelised.
5. Divide the rice amongst four plates and scatter over the vegetables. Top with the prawns and drizzle over the leftover cooking juices. Place half a lemon on each plate and serve immediately.

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