Ingredients
2 red onions, very finely sliced
8 cloves garlic, very finely sliced
Finely grated zest, juice of 2 lemons
1 tsp fennel seeds
¼ cup extra virgin olive oil
24 large green king prawns, peeled, tails on
200g haloumi, quartered
2 Tbsp honey
½ cup toasted almond kernels, chopped
1 bunch oregano, finely chopped
½ bunch mint, finely chopped, plus extra leaves, to serve
Lemon cheeks, to serve
Method
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Heat 4 mini heavy-based or cast-iron frying pans on high until very hot. Toss onion, garlic, zest and fennel seeds with oil, then spoon into dishes and cook for 3 minutes, until softened.
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Add prawns, cook for 1 minute each side and spread mixture over pan bases. Put a piece of haloumi in centre of each; turn after 2 minutes. Drizzle with honey, juice, almonds and herbs. Top with extra mint and serve with lemon; be careful as pans retain heat.