Harissa-Charred Prawns with Whipped Feta & Pomegranate
Celebrate Week 32 with a vibrant, sophisticated dish that brings Mediterranean colors and bold heat to your summer party. This impressive tapas-style centerpiece balances spicy harissa-glazed prawns with a silky, cool whipped feta base, making it a guaranteed conversation starter.
Ingredients
- King prawns (peeled, tail-on)20 pcs
- Harissa paste2 tbsp
- Feta cheese200 g
- Greek yogurt100 g
- Lemon juice1 tbsp
- Honey1 tsp
- Pomegranate seeds50 g
- Fresh mint leaves1 handful
- Garlic cloves (minced)2 pcs
- Extra virgin olive oil2 tbsp
Instructions
In a medium bowl, combine the prawns with the harissa paste, minced garlic, and 1 tablespoon of olive oil. Let them marinate at room temperature for 15 minutes.
Place the feta cheese, Greek yogurt, lemon juice, and honey into a food processor. Blend until the mixture is completely smooth and airy. Spread it evenly across a large, flat serving platter.
Heat the remaining olive oil in a large skillet or grill pan over high heat. Add the prawns and cook for 2-3 minutes on each side until they are charred on the edges and opaque throughout.
Arrange the hot prawns directly on top of the cold whipped feta. Sprinkle with pomegranate seeds, fresh mint, and an extra drizzle of olive oil. Serve immediately with warm pita or crusty sourdough.
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