Prawns with Cauliflower Tabbouleh
- 2 tbsp extra-virgin olive oil
- 2 tsp hot smoked paprika
- 300g (101/2oz) peeled raw jumbo king prawns
- •75g (heaped 1/3 cup) bulgur wheat
- 1/2 cauliflower, coarsely grated
- 1 courgette, coarsely grated
- 4 spring onions, thinly sliced
- 185g (61/2oz) cherry tomatoes, chopped
- 2 handfuls of chopped mint
- 2 handfuls of chopped parsley
- 4 tbsp extra-virgin olive oil
- 1 garlic clove, crushed
- juice and finely grated zest of 11/2 unwaxed lemons
- sea salt and freshly ground black pepper
PREP TIME: 15 minutes
COOKING TIME: 20 minutes
- Mix together 1 tablespoon of the olive oil and smoked paprika in a bowl large enough to hold the prawns. Season with salt and pepper and add the prawns. Turn the prawns in the marinade and leave to marinate until ready to cook.
- Meanwhile, cook the bulgur wheat following the instructions on the pack, then drain and refresh under cold running water. Leave to drain in the sieve.
- Mix together all the ingredients for the dressing and season, then set aside.
- Put the bulgur wheat, cauliflower, courgette, spring onions, tomatoes and herbs in a serving bowl. Pour the dressing over and toss until combined. Taste and add more lemon, oil or seasoning, if needed.
- Heat a large, dry frying pan over a medium heat. Add the prawns and their marinade to the pan and cook for 2–3 minutes, turning once, until pink and cooked through.
- Spoon the cauliflower tabbouleh onto 4 serving plates, top with the prawns and serve.
per serving 209kcals, 21g protein, 9g fat, (1g saturates), 12g carbs, 5g fibre, 6g sugar, 0.1g sodium
For more information and to discover more great recipes please visit the Nicola Graimes' website - www.nicolagraimes.co.uk
Nicola Graimes , 01 November 2015
Nicola Graimes is an award-winning health, cookery and food writer. A former editor of Vegetarian Living magazine, she has written over 30 cookbooks. Her latest book Part-time Vegetarian, Watkins Publishing, has recently come out.