King prawns with Pernod tarragon and feta from Nopi - The Cookbook by Yotam Ottolenghi and Ramael Scully

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Accompaniments: Farinata; Green salad with sumac, red onion and allspice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on January 20, 2023

    This is a lovely dish that is quite easy to assemble. I used chicken broth, rather than vegetable broth, given what I had on hand. I agree that it lacks acidity (sufficient sumac could correct that) but it felt just right for a chilly winter evening. Feels at once Greek and French in origins.

  • Lzeleny on February 24, 2018

    Exccellent. Great for guests

  • Delys77 on April 06, 2016

    This definitely has a lovely restaurant quality to it with the rich sauce and lovely herbs. I just felt it was lacking some acidity. Lots of lovely layered flavours but not as well balanced as I usually find with Yotam's other recipes.

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