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Prawn and Fattoush Salad

Add spice to your salad with this Middle Eastern twist.

Prep Time

    •    Prep Time: 20 minutes
    •    Cook time: 5 minutes
    •    Yield: Serves 8


    •    2 tsps spice
    •    1 red onion, thinly sliced
    •    zest and juice of 1 lemon
    •    24 cherry tomatoes, halved
    •    2 large rounds lebanese bread
    •    150ml olive oil, plus extra for frying
    •    3 butter lettuce, outer leaves discarded
    •    1 bunch radishes, washed, trimmed, thinly sliced
    •    1kg whole green prawns, shelled, deveined, tails intact
    •    2 lebanese cucumbers, peeled, seeds, removed, sliced


  1. Preheat oven to 180°C.
  2. Tear the bread into bite-sized pieces, place on a baking tray and toast in oven for 5 minutes or until golden. Divide lettuce leaves between 8 serving bowls, and add vegetables.
  3. To make the dressing, combine the olive oil and lemon zest and juice in a separate bowl, then season with salt and pepper. Toss prawns in spice. Heat a little extra oil in a frypan over high heat, and fry prawns for 1-2 minutes or until just cooked. Add prawns and bread to each bowl, drizzle with dressing, and serve immediately. This salad can also be served in 1 large salad bowl.

This great family recipe is thanks to delicious Recipes at


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