Tabbouleh bowl with marinated prawns, tomatoes & feta
Bulgur wheat, dry
Lemon Juice, Fresh
10 g, leaves picked and finely chopped
¼ teaspoons, level
Prawns, Peeled & Cooked
300 g, King prawns
10 individual, quartered
Light Feta Cheese
1 clove(s), large, finely chopped
- Put the bulgur wheat in a large heatproof bowl and cover with 350ml freshly boiled water. Season, then cover with clingfilm and set aside for 25 minutes until the bulgur wheat is tender, but still has some bite.
- Meanwhile, in a bowl, whisk together half the lemon juice and mint with all the oil and chilli flakes. Add the prawns, then stir and set aside to marinate for 20 minutes at room temperature.
- Drain off any excess liquid from the bulgur wheat. Stir in the tomatoes, feta, rocket, garlic and remaining mint and lemon juice, then season to taste.
- Divide the tabbouleh between bowls, then top with the prawns and drizzle over the marinade to serve.