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Middle Eastern Recipes

LEON's Dukkah Prawns

LEON's Dukkah Prawns

LEON's Dukkah Prawns

with Bulgur Wheat

Recipe Development TeamPublished on February 16, 2017

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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.

Tags:

Healthy

Allergens:

Celery

•Sulphites

•Cereals containing gluten

•Crustaceans

•Peanut

•Nuts

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

½

Vegetable Stock Pot

(Contains: Celery, Sulphites)

100

Bulgur Wheat

(Contains: Cereals containing gluten)

1

Sugar Snap Peas

1

Garlic Clove

1

Lemon

120

Tiger Prawns

(Contains: Crustaceans)

½

Dill

½

Mint

1

Dukkah Mix

(Contains: Celery, Peanut, Nuts, Sesame)

Not included in your delivery

200

Water

3

Olive Oil

Nutritional information

Energy (kJ)2063 kJ

Energy (kcal)493 kcal

Fat24 g

of which saturates4 g

Carbohydrate50 g

of which sugars5 g

Protein23 g

Salt2 g

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

Utensils

•Large Frying Pan

•Bowl

•Grill Pan

•Plate

Instructions

Prep the Bulgar Wheat

1

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

Make the Dressing

2

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

Dress the Prawns

3

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).

4

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

Season with Dukkah

5

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

6

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.

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