Herb Crusted Prawns with Tomato Feta and Basil Salad


Servings: 4


  • 800 grams whole green prawns, peeled and deveined
  • 2 teaspoon sumac
  • 1 lemon, zested and juiced
  • 1 teaspoon Gourmet Garden Garlic, Cold Blended Paste
  • 1 tablespoon Gourmet Garden Parsley, Lightly Dried
  • 4 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • 300 grams vine ripened tomatoes, diced
  • 150 grams feta cheese, diced
  • 2 tablespoon Gourmet Garden Lightly Dried Basil, Lightly Dried
  • 1 red onion, finely sliced
  • 2 tablespoon extra virgin olive oil
  • Salt and black pepper


(per Serving)

Nutrition information coming soon.


  • 1 Mix together the sumac, lemon zest, garlic, parsley, olive oil and pepper and rub over the prawns. Refrigerate until required.
  • 2 Mix together the tomato, feta, basil and red onion and dress with the lemon juice and extra virgin olive oil. Season with salt and pepper.
  • 3 Grill or BBQ the prawns for about 2 minutes on each side.
  • 4 Serve immediately with the tomato salad.