Cauliflower skordalia and grilled prawns
195 g, chopped
1 clove(s), crushed
fresh lemon rind
1 tsp, finely grated
2 x 3 second spray(s)
- Steam, boil or microwave cauliflower and potato, separately, until very tender. Drain. Place in a food processor with garlic, lemon rind, lemon juice, boiling water and olive oil and process until smooth.
- Season skordalia with salt and freshly ground black pepper. Meanwhile, preheat a chargrill or barbecue over high heat. Lightly spray peeled green prawns and sourdough bread with oil. Cook for 1–2 minutes each side or until prawns are cooked through and bread is lightly browned.
- Spread toast with skordalia and top with prawns. Sprinkle with sumac and fresh dill sprigs. Serve.