LEON's Dukkah Prawns

Name: LEON's Dukkah Prawns with Bulgur Wheat
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 200 Water; ½ Vegetable Stock Pot; 100 Bulgur Wheat; 1 Sugar Snap Peas; 1 Garlic Clove; 3 Olive Oil; 1 Lemon; 120 Tiger Prawns; ½ Dill; ½ Mint; 1 Dukkah Mix

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.

Tags:

Healthy

Allergens:

Celery

•Sulphites

•Cereals containing gluten

•Crustaceans

•Peanut

•Nuts

•Sesame

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.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Vegetable Stock Pot

(Contains: Celery, Sulphites)

100

Bulgur Wheat

(Contains: Cereals containing gluten)

Sugar Snap Peas

Garlic Clove

Lemon

120

Tiger Prawns

(Contains: Crustaceans)

Dill

Mint

Dukkah Mix

(Contains: Celery, Peanut, Nuts, Sesame)

Not included in your delivery

200

Water

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

Cooking Instructions and Tips

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.