This Middle Eastern Salad leans on za'atar to do the heavy lifting. We glaze the Prawn for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the za'atar 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. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the tahini and the rest of the za'atar flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly 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.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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