- 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.
Moroccan Coriander Chicken with Shaved Fennel and Green Olives