Fresh FLAVOURS!

Perfect for sharing – grab the gang and whip up a Mediterranean feast!

INGREDIENTS

• 8 uncooked medium king prawns (180g)

• 4 cleaned baby octopus (360g), halved lengthways (see tip)

• 2 fresh long red chillies, chopped finely

• 2 garlic cloves, crushed

• 2 tsp finely grated lemon rind

• 2 tbsp extra-virgin olive oil

• 200g cherry tomatoes, halved

• 50g baby rocket leaves

• 1 tbsp lemon juice

• Lemon wedges, to serve

DOUGH

• ¼ cup fine burghul (cracked wheat)

• ½ cup warm water

• ½ tsp caster sugar

• 1 tsp dried yeast

• 1/4 cup plain flour

• 1/4 cup wholemeal plain flour

METHOD

1 Peel and devein prawns. Place in a large bowl with octopus. Combine chilli, garlic, rind and oil in a bowl. Season to taste. Place half the chilli mixture in a small bowl. Cover and refrigerate. Add remaining chilli mixture to prawns and octopus. Toss to coat in mixture. Cover. Refrigerate for 1 hour.

2 DOUGH

Place burghul in a heatproof bowl. Cover with boiling water and stand, covered, for 30 minutes. Rinse under cold water. Drain. Combine warm water, sugar and yeast in a small jug and cover. Stand in a warm place for 10 minutes or until frothy.

Combine burghul and sifted flours in a medium bowl. Add yeast mixture. Mix to a soft dough. Knead dough on a floured surface for 5 minutes or until smooth and elastic. Place dough in an oiled medium bowl. Cover and stand in a warm place for 45 minutes or until doubled in size.