Lebanese Shrimp and Prawn Salad

This is Chef Peter Evans recipe for fattoush or bread salad with fish. What a great dish. A hint – Lebanese flat breads are pita.

Lebanese Prawn and Fish Salad

2 large Lebanese flatbreads

Olive oil spray

1 Lebanese (short) cucumber, deseeded and roughly chopped

1 green or red pepper, deseeded

3 roughly chopped vine-ripened tomatoes, roughly chopped

1/2 red onion, thinly sliced

15 oz cannellini or butter beans, rinsed

1 small handful of parsley

3 Tablespoons roughly chopped mint

1 small handful of cilantro leaves

1 garlic clove

2 Tablespoons lemon juice

3 1/2 oz extra virgin olive oil, plus 2 tablespoons, extra

7 oz fish fillets (flathead, barramundi, snapper, blue eye trevalla, coral trout, tuna, Atlantic salmon or ocean trout)

7 oz raw shrimp, peeled and deveined, leaving the tails intact

1 tsp sumac

Preheat the oven to 315F. Separate each flatbread into two, then tear into 1½ inch pieces. Spread in a single layer in a baking tray and lightly spray with oil. Bake for about 15 minutes or until golden brown and crisp.

Toss together the cucumber, capsicum, tomato, onion, beans, parsley, mint and coriander in a large bowl. Add the toasted bread.

Make a dressing by bruising the garlic clove with a heavy knife. Mix with the lemon juice and olive oil. Coat the fish and prawns with the extra olive oil and some salt and pepper in a bowl. Pan-fry over medium heat until cooked to your liking.

Flake the fish into large pieces, leave the prawns whole and add both to the salad. Remove the garlic from the dressing and pour over the salad. Sprinkle with sumac.