Spice Crusted Prawns with Hommus

Serves 1

Ingredients:

• 2 bunches Dutch Carrots, end trimmed

• 2 tsp honey

• 1 tbs olive oil

• 1/2 red cabbage 

• 600g Prawns

• 1 tsp ground turmeric

• 1 tsp ground paprika

• 1 tsp ground cumin

• 1/2 tsp ground cinnamon

• 1 tsp sesame seeds

• 200g Chris’ Homestyle Hommus dip

• 1/2 cup mint leaves

• 1/2 cup coriander leaves

Method:

1. Preheat oven to 200 C. Line a baking tray and arrange carrots in a single layer on the tray. Drizzle with honey and 1 tsp of oil. Season. Roast, turning occasionally for 15 mins or until tender. Set aside to cool slightly

2. Meanwhile, slice the red cabbage finely.

3. Combine all spices, sesame seeds and 2 tsp of remaining olive oil in a large bowl. Season. Toss prawns to evenly coat.

4. Heat a large pan over high heat. Cook prawns for 2 mins each side or until golden brown and cooked through.

5. Spread the Hommus over serving plates. Top with prawns, carrots, cabbage, mint and coriander. Drizzle with remaining oil.

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