Prawns with kale & pome­gran­ate tabouli

PREP: 15 MINS + STAND­ING TIME COOK: 10 MINS SERVES: 8

The Sunday Telegraph (Sydney) - Stellar - - Stars -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.