Pomegranate and mint Prawn Tabbouleh

Prep everything first: chop the aromatics, measure the pomegranate and mint 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. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the sumac and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.