Za’atar crusted prawns with buckwheat, cucumber and pomegrante salad

Week 9, session 2

The prawns I used for this were purchased from Fishtale in Streatham who deliver locally for free. Another great thing about that place!

Any way, I peeled and deveined these then coated them in a za’atar and flour mixture then fried them on high.

I served these with a salad made from buckwheat, pomegranate and cucumber with dill, mint and parsley. The dressing was olive oil, lemon and orange juice, sumac, honey, and salt and pepper.

Really simple but so tasty and super healthy. The prawns were so fresh, amazing quality and really tasty!