27 September, 2016
Lemony bulgur salad with black tiger prawns
Ingredients
- 200 g bulgur (0.4 lb or 7 oz)
- 1/2 piece cucumber
- 1 small bunch parsley
- 1 piece lemon
- 16 pieces black tiger prawn (peeled)
- 1 clove garlic
- 3-4 pieces dried Peperoncini
- 4 tbsp olive oil
- salt
- pepper
Servings:
Instructions
- Rinse the bulgur and boil in double amount of water with a little salt.
- Peel the cucumber and cut into small cubes without the seedy mid part.
- Chop the parsley, slice the garlic thinly and grate the skin of the lemon.
- When the bulgur took all the water and is soft, transfer into a large dish and spread it, allowing to cool down faster.
- Heat up a non-stick frying pan. Pour in the olive oil and fry the prawns. When they are done on one side add the Peperoncini, sliced garlic, salt and pepper, then turn them over.
- Mix the bulgur with the lemon zest, cucumber and the parsley. Leave some of the parsley for the prawns at the end.
- Plate the salad, placing the prawns on the top with the parsley. Decorate with the crispy garlic slices and the chili. Make sure nobody eats the chili!
- If you are not into spicy food, simple leave the Peperoncini out.
Recipe Notes
Enjoy this beautiful salad!
Bon appétit!
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