Ingredients

• Shrimp- Prawns

• 1lb – 450g raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tsp harissa paste
• 2 tbsp hot honey
• ½ tsp smoked paprika
• 1 lemon juiced
• Salt, to taste

• Tabbouleh

• 4 tbsp – 50g cooked bulgur wheat (cooled)
• 1 cup – 100g chopped parsley (flat-leaf)
• ½ cup – 80g diced tomatoes
• ½ cup – 80g diced cucumber
• ½ finely chopped red onion
• Juice of 1 lemon
• 2 tbsp olive oil
• ½ tsp sumac (optional)
• Salt, to taste

• Tahini Sauce

• ¼ cup – 60ml tahini
• 2 tbsp lemon juice
• 2 tbsp cold water
• 1 garlic clove, minced
• ½ tsp of cumin powder
• Salt, to taste

• To Serve

• 4 warm Greek-style flatbreads
• ½ cucumber, thinly sliced
• Fresh dill sprigs (optional)

Steps

• Step 1

  In a medium bowl, combine olive oil, harissa paste, hot honey, smoked paprika, lemon juice and salt. Add shrimp, toss to coat, and marinate 10–15 minutes.

• Step 2

  Meanwhile, for the tabbouleh, mix lemon juice, olive oil, sumac and salt in a large bowl. Add bulgur wheat, parsley, tomatoes, cucumber, red onion, and mix well. Set aside to let the flavours mingle.

• Step 3

  For the tahini sauce, whisk tahini, lemon juice, water, garlic, cumin and salt until smooth. Add more water if needed for drizzling consistency.

• Step 4

  Heat a frying pan over medium-high heat. Cook shrimp for 1–2 minutes per side until just opaque and lightly charred.

• Step 5

  Warm flatbreads briefly in a dry pan, low oven or directly on flame like I do. Spread with tahini sauce, top with a scoop of tabbouleh, then add shrimp, cucumber slices, and fresh dill on the side.

• Step 6

  Serve immediately, letting the juices and sauce soak into the bread for maximum flavour.

Little Tips

1. Don’t Overcook the Shrimp Shrimp cook lightning-fast — 1–2 minutes per side is all you need over medium-high heat. Overcooking makes them rubbery and dulls their natural sweetness.

2. Use Cold Water for Tahini Sauce When thinning tahini, use cold water, not warm. Cold water keeps the sauce creamy and light rather than oily and split.

3. Chop Herbs at the Last Minute For tabbouleh, chop parsley just before serving. The oils and fragrance fade quickly once cut, and pre-chopping can make the leaves wilt and darken.