Prawn and Chickpea Bulgur Salad
with Mangetout and Zhoug
Looking for a quick and tasty midweek dinner option? Try cooking up our Prawn and Chickpea Bulgur Salad in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
1
Red Onion
1
Chickpeas
10
Vegetable Stock Paste
(Contains Celery)
120
Bulgur Wheat
(Contains Cereals containing gluten)
1
Garlic Clove
80
Mangetout
150
King Prawns
(Contains Crustaceans)
1
Roasted Spice and Herb Blend
50
Zhoug Style Paste
Not included in your delivery
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
a) Halve, peel and chop the red onion into small pieces. Drain and rinse the chickpeas in a sieve.
b) Heat a drizzle of oil in a medium saucepan on medium-high heat.
c) Once hot, add the onion and cook, stirring frequently, until softened, 3-4 mins.
a) Pour the water for the bulgur (see pantry for amount) into the saucepan with the onion, then stir in the vegetable stock paste and chickpeas. Bring to the boil.
b) Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat.
c) Leave to the side for 12-15 mins or until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Halve the mangetout widthways.
a) About 5 mins before the bulgur wheat is ready, heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns and pat dry with kitchen paper.
b) Once hot, add the prawns, mangetout and the roasted spice and herb blend to the pan. IMPORTANT: Wash your hands and equipment after handling raw prawns.
c) Cook, stirring, until the prawns are almost cooked and the mangetout is tender, 3-4 mins.
a) Add the garlic and cook, stirring, until the prawns are cooked, 1 min.
b) Season with salt and pepper. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Once the bulgur is cooked, fluff up with a fork.
b) Stir in the zhoug style paste, then taste and season with salt and pepper.
c) Share the bulgur between your bowls and top with prawns and mangetout.
Enjoy!
