Best served with toasted flatbread and buckets of lemon juice, this succulent seafood dish tastes as good cooked in your kitchen as it does on the barbecue. Make sure you have a crisp chablis standing by in either case.

Preparation time

10 minutes

Cooking time

4 minutes

Ingredients (for 8 to share)

4 tbsp black sesame seeds
3 tbsp cumin seeds
3 tbsp pistachios
1 tsp sea salt
1 tsp ground sumac
50ml tahini
1 garlic clove, crushed
1/2 tbsp ground cumin
3 tbsp olive oil
Juice of a lemon
1 tbsp olive oil
16 king prawns, peeled and de-veined
Nasturtium flowers
Fresh flatbread

Method

Step 1: In a dry frying pan, toast the sesame seeds, cumin seeds and pistachios on a high heat for 1 minute. Remove and allow to cool before roughly grinding them with the sea salt and sumac.

Step 2: Combine all the ingredients, adding the lemon juice last and season to taste. The consistency should be like single cream, so add a little more cold water to further thin it if required.

Step 3: In a non-stick pan, heat the olive oil and cook the prawns for 3-4 minutes on a medium heat, until lightly golden. Arrange on a platter. Drizzle with the tahini sauce, sprinkle with the dukkah then scatter the nasturtium flowers around the dish.

From Orient Express by Silvena Rowe, (£20, Hutchinson)

Pistachio and sumac dukkah prawns