Chickpea and Prawn Salad

60 minutes

Makes4-6servings

Chickpea and Prawn Salad Recipe
Club Noor

by Saba Wahid

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Ingredients

For Jumbo Prawns:

6 large jumbo prawns, cleaned, deveined

1 lbs  regular U/16 prawns

½ cup of lemon juice

½ tsp  cumin powder

1 tsp lemon zest

1 tsp  sea salt

1 tsp  fresh ground pepper

1 tsp  Noor Oil

For Chickpea Salad:

2 cups  cooked chickpeas

1 cup  fresh sweet corn

1 tsp  cumin powder

½ tsp  chili powder

¼ cup of lemon juice

1 med  tomato (seeded, finely diced)

1 med red bell pepper (chopped)

1 med  green bell pepper (chopped)

1 med  yellow bell pepper (chopped)

2 tbsp  red onion (chopped)

1 green  chilli (seeded and diced)

2-3 tbsp tamarind chutney

2 tbsp  coriander (chopped)

For Tamarind Chutney:

200 gms  tamarind

1 tsp  salt

1 tsp  red chili powder

1 tsp  cumin powder

½ cup  brown sugar

1 tbsp  white sugar

Salt and pepper to taste

Preparation

Introduction:

This is a great and nutritious appetizer that brings a pleasant cheer to anyone who prepares and eats it.

Steps Involved:

For Tamarind Chutney:

First soak tamarind in boiling water and keep it moist for 10 minutes.

Using a hand blender, puree the tamarind and water and run it through a sieve.

Note: Try to remove all seeds possible when using the blender.

Using the back of a spoon push through the sieve and extract pulp. Place the tamarind pulp into a small sauce pan on low temperature adding salt, chili powder, cumin powder, brown and white sugar.

Mix thoroughly, simmer for 8 to 10 minutes until thick and set aside to cool before serving at room temperature.

For Chickpea Salad:

Combine all ingredients in a medium non-reactive bowl. Season to taste and refrigerate.

For Grilled Jumbo Prawns:

Combine prawns with lemon juice, lemon zest, salt, Noor Oil, and cumin powder. Refrigerate for 30 minutes.

Then heat up the grill or grill pan to a medium high temperature.

Coat with Noor Oil and grill prawns for 2-3 minutes on each side, the prawns are fully cooked when the color turns to a pinkish/orange color.

Suggestions:

Serve on top of the chickpea salad and enjoy along with the tamarind chutney.

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