HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLEON's Dukkah Prawns
LEON's Dukkah Prawns

LEON's Dukkah Prawns

with Bulgur Wheat

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A recipe from LEON Happy Salads cookbook. Everybody at LEON ate this at the launch party of Happy Salads, and then again at their Summer WellBeing Festival. In fact, they can’t stop eating it, and you won’t be able to either. Enjoy.

Allergens:CelerySulphitesCereals containing GlutenCrustaceansNutsSesamePeanuts

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

100 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 pack(s)

Sugar Snap Peas

1 unit(s)

Garlic Clove

1 unit(s)


120 grams

Tiger Prawns


½ bunch(es)


½ bunch(es)


1 tbsp

Dukkah Mix

(ContainsCelery, Nuts, Sesame, Peanuts)

Not included in your delivery

200 milliliter(s)


3 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2063 kJ
Energy (kcal)493 kcal
Fat24.0 g
of which saturates4.0 g
Carbohydrate50 g
of which sugars5.0 g
Protein23 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Frying Pan
Instructionsarrow up iconarrow up icon

Pour the water (amount specified in the ingredient list) into a medium saucepan with the vegetable stock pot and bring to the boil. Once the stock is boiling, add the bulgur wheat, stir, place the lid on and remove the pan from the heat. Cut the sugar snap peas in half lengthways. Take the lid off the pan and place them on top of the bulgur wheat (don't stir just yet!), replace the lid. Leave for 15 mins


Peel and grate the garlic (or use a garlic press) and mix in a small bowl with the olive oil (amount specified in the ingredient list). Zest the lemon and squeeze its juice. Add half the lemon juice to the bowl with the garlic and olive oil. Mix this together with a good pinch of salt and black pepper


In another bowl, combine the prawns with half your lemon garlic dressing. Leave to one side. Finely chop the dill. Remove the mint leaves from their stalks and finely chop (discard the stalks).


Heat a drizzle of olive oil in a large frying pan. Fry the prawns for 5 mins until cooked. TIP: The prawns are cooked when pink on the outside and opaque all the way through


Remove the pan from the heat and sprinkle the dukkah spice mix over the prawns.


Fluff up the bulgur wheat and pour the remaining lemon garlic dressing into it. Add the dill, mint and lemon zest and fold through the mix. Serve the bulgur salad topped with the dukkah prawns.