Double Prawn and Chickpea Bulgur Salad

Name: Double Prawn and Chickpea Bulgur Salad with Mangetout and Zhoug
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Red Onion; 10 Vegetable Stock Paste; 110 Bulgur Wheat; 1 Garlic Clove**; 80 Mangetout; 1 Chickpeas; 300 King Prawns; 1 Chilli Flakes; 50 Zhoug Style Paste; 220 Water for the Bulgur

with Mangetout and Zhoug

Recipe Development TeamPublished on August 23, 2022

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This Double Prawn and Chickpea Bulgur Salad is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Rapid

Allergens:

Celery

•Cereals containing gluten

•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

Red Onion

Vegetable Stock Paste

(Contains: Celery)

110

Bulgur Wheat

(Contains: Cereals containing gluten)

Garlic Clove**

Mangetout

Chickpeas

300

King Prawns

(Contains: Crustaceans)

Chilli Flakes

Zhoug Style Paste

Not included in your delivery

220

Water for the Bulgur

Nutritional information

Energy (kcal)584 kcal

Energy (kJ)2441 kJ

Fat17.9 g

of which saturates2.6 g

Carbohydrate65.9 g

of which sugars8.4 g

Protein39.8 g

Salt3.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Sieve

•Garlic Press

•Pan

Cooking Instructions and Tips

a) Halve, peel and chop the red onion into small pieces.

b) Heat a drizzle of oil in a medium saucepan on medium-high heat.

c) Once hot, add the onion and cook, stirring frequently, until softened, 3-4 mins.

a) Pour the water for the bulgur wheat (see pantry for amount) into the saucepan with the onion, then stir in the vegetable stock paste and bring to the boil.

b) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.

c) Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Halve the mangetout widthways.

c) Drain and rinse the chickpeas in a sieve.

a) About 5 mins before the bulgur wheat is ready, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the prawns, mangetout and a pinch of chilli flakes (add less if you'd prefer things milder). IMPORTANT: Wash your hands and equipment after handling raw prawns.

c) Cook, stirring, until the prawns are almost cooked and the mangetout is tender, 3-4 mins.

a) Add the garlic and cook, stirring, until the prawns are cooked, 1 min. Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.