Sufra Dayma:

Prawn and Saffron Potato

By Moushira Abdel-Malek

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Serve 4

Ingredients:

16 raw medium prawns (peeled, deveined, tails intact)

450 gms potatoes (in large cubes with skin)

2 garlic heads (cloves unpeeled)

1 tsp crushed garlic

1 chilli pepper (seeded, finely chopped)

1/4 cup fresh lemon juice

1tsp grated lemon rind

1/4 tsp saffron threads (crushed)

200 gms rocket leaves

1/3 cup olive oil

Salt + pepper

Method:

Preheat oven to 200 degrees. Transfer potatoes to a roasting tin. Distribute garlic cloves around potato cubes. Toss gently with saffron, salt, pepper and drizzle with two tablespoonfuls of oil. Bake until tender (approx. 40-45 minutes). Heat a chargrill pan over medium heat. Toss the prawns in a small bowl with the garlic, chilli, lemon rind and one tablespoonful of oil. Grill prawns for 2 minutes each side or until pink and cooked. Shake the lemon juice and remaining oil in a top screw lid jar. Season with salt and pepper. Drizzle over potatoes topped with rocket and prawns. Serve immediately.