Method

Step 1: To prepare the yoghurt, place a piece of muslin cloth in a small bowl and place yoghurt in the muslin. Gather the top of the muslin and tie with string. Suspend over a bowl in the fridge and leave overnight to create thickened yoghurt or labneh.

Step 2: Soak 8 bamboo skewers in water for at least 30 minutes prior to cooking.

Step 3: For the tzatziki, coarsely grate the cucumbers onto a tray covered with a clean cloth so the liquid from the cucumber can drain into the tray. Spread cucumber out evenly, season lightly with salt, cover with a clean cloth and leave for 5 minutes then roll up to extract the juice. Set drained cucumber aside.

Step 4: Place ½ cup of the thickened yoghurt in a small bowl with the garlic, eschalot, dill, lemon zest and cayenne pepper.

Step 5: Add drained cucumber to the yoghurt mixture and stir to combine. Add olive oil and stir well.

Step 6: To make the prawn kalamaki, take a skewer and insert it through the length of the prawn so the prawn is straight. Season prawns with salt and drizzle with oil.

Step 7: Preheat a yakitori grill or barbeque, placing the thyme sprigs onto the hot coals. Grill the kalamaki until cooked through, rotating occasionally.

Step 8: For the salad, combine herbs in a small bowl and season well with pepper, and then gently fold through the mayonnaise.

Step 9: Serve prawn kalamaki on a wooden board with lemon, herb salad and tzatziki.

Serves 4 as a starter