Chermoula Prawns with Avocado Fattoush

Maria Elia makes fattoush - a delicious Lebanese salad using aromatic sumac, and serves it with tiger prawns marinated in chermoula, a Moroccan spice blend
By Maria Elia
Chermoula Prawns with Avocado Fattoush
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes plus at least 1 hr marinating
  • Effort: easy


  • 2 tbsp light olive oil
  • 16 tiger prawns, peeled
  • pinches sumac, to serve (available from specialist spice stores)
  • lemon wedges, to serve

For the chermoula

  • 100 g coriander, including stalks
  • 2 tsp ground cumin
  • 1 tsp paprika
  • pinches dried red chilli flakes
  • 2 lemons, juice only
  • 4 cloves garlic
  • 6 tbsp light olive oil
  • salt

For the fattoush

  • 1 pitta bread
  • 1/2 cos lettuce, shredded
  • 4 spring onions, thinly sliced
  • 1/4 cucumber, diced
  • 2 tomatoes, diced
  • 100 g flat leaf parsley
  • 100 g mint leaves, coarsely chopped
  • 2 medium avocado, diced
  • 1 tbsp sumac

For the dressing

  • 1 clove garlic, finely chopped with 1.5 tsp salt
  • 4-5 tbsp lemons
  • 6-7 tbsp olive oil


1. To make the chermoula, put the coriander, cumin, paprika, chilli, lemon and garlic in a blender and blitz, slowly adding the oil until smooth. Season with salt, before covering the prawns in this marinade. Leave the prawns to marinate for at least 1 hour.

2. For the fattoush, open up the pitta bread and toast until crisp. Break the bread into pieces of about 1 centimetre each. Combine the bread, cos, spring onions, cucumber, tomatoes, parsley, mint, avocado and sumac in a salad bowl and season with salt.

3. To make the dressing, mix together the garlic, lemon and olive oil and use to dress the fattoush.

4. Heat the olive oil in a wok or large saucepan. Add the prawns and fry over a high heat until coloured. Serve the prawns straight away, with the fattoush salad. Sprinkle with sumac before serving and serve with lemon wedges.

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