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1
In a small bowl, combine the flax seed with 2 tablespoons of water and let soak for 20 minutes.
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2
Meanwhile, in a small bowl, whisk together 3 tablespoons red wine vinegar and 1 teaspoon cumin.
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3
While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt and pepper, to taste.
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4
Mix the flaxseed with the dressing.
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5
Set the flaxseed dressing aside.
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6
Preheat an outdoor grill or indoor grill pan.
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7
In a large bowl, lightly coat the peppers and tomato with 1 tablespoon of olive oil and season with salt and pepper, to taste.
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8
Grill the peppers and tomato until slightly charred and soft.
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9
Let cool.
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10
Meanwhile, in another large bowl, whisk together the remaining 3 tablespoons red wine vinegar, 1 teaspoon of cumin, and 1 tablespoon black pepper.
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11
While whisking, drizzle in 2 tablespoons olive oil to make a smooth dressing and season with salt, to taste.
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12
Peel and seed the peppers and tomato and leaving some of the charred skin, and slice.
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13
Toss the them with the dressing.
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14
Heat the remaining 2 tablespoons olive oil in large skillet over medium-high heat.
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15
Add the prawns and cook, stirring, until just cooked through.
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16
Arrange lettuce leaves along outer edge of a large platter.
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17
Arrange the peppers and tomato on the lettuce.
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18
Place the watercress in the middle and drizzle flax seed dressing over the top.
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19
Add the prawns with their juice and scatter around the preserved lemon and olives.
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20
Serve.
