2 medium pita breads, halved
sea salt and freshly ground pepper
16 large raw prawns, peeled with tail attached
1/2 cup chickpea flour
1 teaspoon each ground turmeric and cumin
1/4 teaspoon cayenne
1 teaspoon sea salt
1/2 red onion, very thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 telegraph cucumber
3 radishes, julienned or thinly sliced
2 vine tomatoes, sliced
1 cos lettuce, thinly shredded
1 avocado, sliced
1/4 cup chopped mint or coriander
Preheat the oven to 180°C.
Brush the rough side of each pita bread with olive oil and sprinkle with sea salt and freshly ground pepper. Place on a baking tray and cook until lightly golden and crisp. Cool.
Salad: Soak the onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Whisk the olive oil and lemon juice together in a large bowl and season. Add all the salad ingredients and toss to coat.
Prawns: Combine the chickpea flour with the spices and salt in a shallow dish. Toss the prawns to coat well. Heat a little olive oil in a sauté pan and cook the prawns for about 1 minute each side until golden and just cooked through. Drain on kitchen towels.
To serve: Place a pita bread on each plate and pile the salad and prawns on top, allowing 4 prawns per serve.