Recipes

We love to share our yummy food with our customers. The salad of the week at ‘The Village Emporium’ this week is;

Sumac spiced prawns on a salad of watermelon, kalamatas, mint, pistachios & Persian fetaSumac spiced prawns on a salad of watermelon, kalamatas, mint, pistachios & Persian feta

Recipe to serve 4:

Ingredients:

  • 28 nice big prawns, peeled and cleaned
  • 100g Persian feta
  • ½ bunch mint, leaves only
  • 75g pistachios
  • 100g pitted kalamata olives
  • ½ tsp sumac spice
  • 50g butter
  • 20ml fresh lemon juice + 1 lemon
  • Extra virgin olive oil
  • ½ Spanish onion, sliced thinly
  • 600g watermelon chunks, rind and white part removed

Method

  1. Cut watermelon into chunky pieces and arrange on plates
  2. Rip olives into halves and scatter on top of watermelon
  3. Throw pistachios on top
  4. Slice mint thinly and scatter on top
  5. Divide the feta evenly and place a few pieces on each dish
  6. Heat butter in a large pan until starting to foam then throw in prawns, season with salt & pepper
  7. When you turn the prawns to cook the other side, throw in the sliced onion
  8. Meanwhile mix the lemon juice and some olive oil to taste to make a nice tangy dressing
  9. When the prawns are cooked, remove from the heat and throw the sumac into the pan
  10. Coat the prawns in the sumac butter goodness
  11. Arrange prawns on top of your salad
  12. Dress the whole plate with the lemon dressing
  13. Serve warm with a lemon wedge