This Middle Eastern Tart leans on sumac and onion to do the heavy lifting. We smoke the Prawn for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the pomegranate molasses and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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