Remove the root end of the garlic cloves, crush and peel, and chop roughly.
Zest and juice the lemon. Quarter the preserved lemon, and remove the pips.
In a hot, dry pan, toast the whole spices until they are fragrant. Tip into a mortar and crush with a pestle until relatively fine.
Place all the ingredients in a blender jug, and blitz until smooth. Adjust the seasoning if necessary.
Trim the green beans: you want to remove the woody end, but the curly-cue tails can be kept if you like.
Remove the root end of the baby gems, and roughly tear into chunks. Set aside.
Bring a large pot of water to the boil. When the water comes to a rumbling boil, blanch the green beans until tender. Drain, and refresh the beans under cold water, and add to the baby gem.
Blanch the broad beans in the boiling water. Drain and refresh. If the broad bean are small, you can leave them as they are, however, if they are large, peel the skins off the beans before mixing into the salad.
Cut the pomegranate into quarters, and pick out the seeds, making sure to remove the pith. Mix into the salad. Keep chilled until needed.
Pick the leaves from the coriander, parsley, and mint. Set aside until needed.
Over a high heat, saute the prawns in a little olive oil.
When the prawns just about turn opaque, drizzle in a third of the chermoula dressing, toss, and remove from the heat.
To serve, dress the salad with the remaining chermoula, top with the cooked prawns, and liberally sprinkle with the picked herbs.
«Chermoula dressing is an all-purpose sauce that can be drizzled on any fish or meat, or even halloumi cheese. It will keep for several days in the fridge, and is a good condiment to have on hand.»