Moroccan Watercress and Butter Lettuce Salad: Shlada De al Jorjor Ain El Maa

Ingredients

• 1 tablespoon ground flax seed
• 2 tablespoons water
• 6 tablespoons red wine vinegar
• 2 teaspoons ground cumin
• 7 tablespoons extra-virgin olive oil
• Kosher salt, as needed
• Freshly ground black pepper, as needed, plus 1 tablespoon
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large tomato
• 1 head butter lettuce, cored and quartered lengthwise
• About 20 stems watercress
• 8 large peeled prawns
• 1 preserved lemon, chopped
• Moroccan oil-cured black and green olives, for garnish

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