Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 2 preserved lemon quarters (flesh and pith discarded, rind finely chopped, plus 1 tablespoon juice - see notes)
• 16 green prawns, peeled (tails intact), deveined
• 1 cup (125g) pistachio dukkah or regular dukkah (see note)
• 1 cup (280g) thick Greek-style yoghurt
• Coriander leaves, to serve
• Lemon wedges, to serve

Spoon salad

• 3 vine-ripened tomatoes, seeds removed, finely chopped
• 1 Lebanese cucumber, finely chopped
• 1 red capsicum, finely chopped
• 2 eschalots, finely chopped
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 teaspoon dried mint
• Seeds of 1/2 pomegranate (see note - optional)
• 1 teaspoon harissa (see note)
• 1 teaspoon pomegranate molasses (see note), plus extra to drizzle
• 1 teaspoon red wine vinegar
• 1/4 cup (60ml) extra virgin olive oil

Method

• Step 1 For the spoon salad, place the vegetables in a fine sieve over a bowl to drain for 1 hour. Transfer to a bowl, stir in remaining ingredients and season.

• Step 2 Soak 16 wooden skewers in hot water for 10 minutes. Combine oil, garlic and preserved lemon juice in a bowl, then use to brush the prawns before coating them in dukkah. Thread the prawns onto the skewers and chill for 15 minutes.
• Step 3 Combine preserved lemon rind and yoghurt in a bowl. Season and set aside.
• Step 4 Heat a frypan or chargrill pan over medium-high heat, then cook the prawns for 2 minutes each side until opaque and just cooked through.
• Step 5 Serve the prawns with the preserved lemon yoghurt and spoon salad and garnish with coriander leaves and lemon wedges.