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.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Vegetable Stock Pot(ContainsCelery, Sulphites)
Sugar Snap Peas
Dukkah Mix(ContainsCelery, Nuts, Sesame, Peanuts)
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.