From smoky barbecue to classic Indian style, exotic spice rubs are the perfect way to transform beef, lamb, chicken and seafood into dishes from all over the world
Dried chilli flakes
Raw peeled prawns
Canned cannellini beans, rinsed, drained
Canned broad beans, drained
- Heat a small frying pan over medium-high heat. Add cumin and coriander and cook for 1–2 minutes. Transfer to a mortar and crush with a pestle until coarsely ground. Combine cumin mixture with saffron, paprika and chilli. Spoon into an airtight container and store in a cool, dry place until ready to use with prawns, lamb and steaks.
- Chermoula prawns: Butterfly 1kg deveined green prawns. Combine 1 tablespoon rub with 1 tablespoon olive oil. Brush mixture over prawns and grill until cooked.
SERVING SUGGESTION: Couscous made with 1 sliced red onion cooked in 1 teaspoon olive oil, and combined with 2 cups (320g) cooked couscous, 1 cup (200g) warmed cannellini beans, 1 cup (170g) broad beans and ¼ cup fresh parsley.