Prawn and Chickpea Bulgur Salad

Name: Prawn and Chickpea Bulgur Salad with Zhoug and Tomato Salsa
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 125 Baby Plum Tomatoes; 120 Bulgur Wheat; 150 King Prawns; 1 Chickpeas; 1 Garlic Clove**; ½ Lemon; 50 Zhoug Style Paste; 1 Vegetable Stock Powder; 1 Red Onion; 1 Olive Oil; 240 Water for the Bulgur

with Zhoug and Tomato Salsa

Recipe Development TeamPublished on May 12, 2020

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Looking for a tasty midweek dinner option? Try cooking up our Prawn & Chickpea Jumble with bulgur in just 20 minutes for a balanced and tasty dinnertime.

Allergens:

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

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

120

Bulgur Wheat

(Contains: Cereals containing gluten)

150

King Prawns

(Contains: Crustaceans)

Chickpeas

Garlic Clove**

Lemon

Zhoug Style Paste

Vegetable Stock Powder

Red Onion

Not included in your delivery

Olive Oil

240

Water for the Bulgur

Nutritional information

Energy (kcal)560 kcal

Energy (kJ)2343 kJ

Fat16 g

of which saturates2 g

Carbohydrate70 g

of which sugars11 g

Protein29 g

Salt2.7 g

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

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Bowl

•Grater

•Grill Pan

•Plate

Cooking Instructions and Tips

Halve, peel and chop the red onion into small pieces.Heat a drizzle of oil in a medium saucepan over medium high heat. Add the onion and cook, stirring regularly, until soft, 3-4 mins.

Pour the water for the bulgur wheat (see ingredients for amount) into the saucepan, add the vegetable stock powder and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, peel and grate the garlic (or use a garlic press). Zest and halve the lemon.Cut the tomatoes into quarters.Drain and rinse the chickpeas.Pop the quartered tomatoes into a bowl with a squeeze of lemon juice, olive oil (see ingredients for amounts) and season with salt and pepper. Mix together and set aside.

About 5 minutes before the bulgur wheat is ready, heat a drizzle of oil in a large frying pan over medium high heat.Add the prawns and cook, stirring, until almost cooked, 2 mins.Add the garlic and chickpeas and cook, stirring, until the prawns are cooked and the chickpeas are warmed through, 1-2 mins. Season with salt and pepper.IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Add the cooked bulgur to the pan with the prawns. Add the zhoug paste, lemon zest and a squeeze of lemon juice and mix together. Taste and season with salt and pepper.