Tarator with radish and tiger prawns

Gourmet~Traveller

Cuisine: Middle Eastern

Serves: 2

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Kitchen friendly view

By Alice Storey

Ingredients

2 chilled Lebanese cucumbers, seeds removed, coarsely chopped
240 gm (1 cup) plain Greek-style yoghurt
1 garlic clove, finely chopped
¼ cup (loosely packed) each dill and flat-leaf parsley, finely chopped, plus extra dill to serve
Juice of 1 lemon, or to taste
8 large cooked tiger prawns, peeled, tails intact
1 radish, thinly sliced on a mandolin
For drizzling: extra-virgin olive oil
To serve: crusty bread and lemon wedges

Preparation method

Serves 2

Tarator is a chilled yoghurt soup popular in parts of eastern Europe and the Middle East.

Process cucumber, yoghurt, garlic and herbs in a blender until smooth, add 40-50ml chilled water or enough to thin to soup consistency, season to taste with lemon juice, salt and pepper. Refrigerate until well chilled (15 minutes).

Serve tarator topped with prawns, radish and extra dill, drizzled with extra-virgin olive oil, with crusty bread and lemon wedges.

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