Spiced Prawn Salad with sumac and onion

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. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

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

Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.