Imagine dining on a balmy summer evening, whether alfresco in your garden or gathered around your dining table indoors, enjoying this incredibly satisfying and delicious prawn & herb salad recipe – a dish that perfectly balances Mediterranean ingredients with Middle Eastern spices, creating a light and refreshing meal, ideal for a warm summer evening.
The combination is not just a feast for the senses but also a boost for your health. The prawns or chickpeas provide a lean source of protein, while the bulgur wheat adds fibre and essential vitamins. The fresh herbs and vegetables are rich in antioxidants, ensuring you feel both nourished and satisfied. This dish is not only pleasing to the eye but also nourishing for both your body and soul.
RECIPE
Ingredients (serves 4)
20 raw prawns or 150g boiled chickpeas
2-3 tbsp extra virgin olive oil
4 tbsp za'atar
1/2 tbsp corn flour (optional)
Salt and freshly ground black pepper
For the salad:
100g bulgar wheat or quinoa
1 red onion
1 tbsp olive oil
1 pomegranate
½ cucumber
½ bunch of dill
Bunch of flat-leaf parsley
¼ bunch of mint
For the dressing:
1 lemon
1 orange
5 tbsp extra virgin olive oil
Pinch of ground sumac
To serve:
1 lemon
Method:
Step 1
Peel and clean the prawns, leaving the tail tip intact, set aside in the fridge.
Step 2
For the salad, boil the bulgar wheat or quinoa. When tender, drain well and scatter over a tray lined with kitchen paper, cover with kitchen paper to absorb the moisture.
Step 3
Meanwhile, finely slice the onion and caramelise in a frying pan using olive oil. Transfer to a large bowl.
Step 4
Halve the pomegranate and extract the seeds. Cut the cucumber in half lengthways, deseed by scraping the length with a teaspoon, then finely dice. Pick the herbs into bite-sized sprigs or very coarsely chop. Add all these ingredients to the onion.
Step 5
Once the bulgar wheat / quinoa is dry, add it to the bowl. Cut the lemon into wedges and reserve for serving.
Step 6
For the dressing, juice the lemon and orange. Mix 1 tbsp of each with the olive oil, sumac, salt and pepper to taste. Whisk to combine, then set aside.
Step 7
Heat 1 tbsp olive oil in the frying pan over a medium heat. Mix the za'atar and corn flour with some salt and pepper in a large bowl. Dry the prawns and add them to the bowl. Toss in the za'atar mix to coat.
Step 8
Fry the prawns until pink and the tails have curled, 3-4 minutes.
Step 9
Add the dressing to the salad and toss together. Arrange the prawns on top. Serve with lemon wedges!
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