Prawns with kale & pomegranate tabouli
PREP: 15 MINS + STANDING TIME COOK: 10 MINS SERVES: 8
¾ cup burghul, rinsed 1 small bunch kale, stems removed ½ cup extra virgin olive oil 2 Lebanese cucumbers, diced 1 pomegranate, seeds removed 1 bunch mint, leaves picked 1 bunch dill, fronds picked 4 spring onions, sliced diagonally ⅓ cup lemon juice 24 cooked tiger prawns, peeled, deveined, tails intact lemon wedges, to serve
1. Combine burghul and 1 cup of boiling water in a medium bowl. Cover and stand for 20 minutes or until softened. 2. Meanwhile, shred kale leaves and place in a large bowl with 2 tbs oil. Massage for 3 minutes to soften. 3. Spoon burghul onto a serving platter. Top with kale, cucumber, pomegranate seeds, herbs and onion, reserving some for garnish. 4. Whisk remaining oil and lemon juice to combine. Top salad with prawns and reserved herbs and onion. Drizzle with dressing and serve with lemon wedges.