Ingredients

Steps

• Toast sesame, nigella, cumin seeds, and hazelnuts in a dry pan until fragrant.
• Grind toasted seeds, chilli, garlic, and salt in a pestle and mortar until smooth.
• Mix tahini, 50ml olive oil, lemon juice, sumac, mint, and ground spices in a bowl.
• Fry prawns in remaining oil and butter for 4-5 minutes until pink.
• Add the prepared sauce to the pan and cook for another 2 minutes.
• Serve prawns on flatbread with lemon wedges and pickled chillies.