Post by wilderness on Jun 20, 2019 8:23:28 GMT -5
Roasted Tomato, Prawn and Bulgar Wheat Salad-wilderness
Servings : Serves 4 Source : Mirror.co.uk
Ingredients
Ready in 45-50 minutes
200g dried bulgar wheat
400g cherry vine tomatoes
1 red pepper, seeded and cut into bite-sized pieces
2-3 garlic cloves, peeled and finely chopped
Low-calorie cooking spray
Salt and freshly ground black pepper
6 spring onions, thinly sliced
11 oz. cooked and peeled large prawns
A small handful of roughly chopped flat-leaf parsley
Juice of 1 lemon
Directions
Place the bulgar wheat in a heatproof bowl and pour over boiling hot water to just cover the grains. Cover and leave to soak for 15-20 mins until all the water has been absorbed.
Preheat the oven to 200°C/Fan 180°C/Gas 6 400F. Place the tomatoes and red pepper on a non-stick baking sheet, scatter over the garlic and spray with low-calorie cooking spray. Season well and roast in the oven for 15-20 mins. Remove from the oven and transfer to a wide, shallow salad bowl along with any juices.
Fluff up the bulgar wheat grains with a fork and add to the tomatoes and peppers with the spring onions, prawns and chopped parsley. Stir in the lemon juice, season and toss to combine. Serve immediately.
Servings : Serves 4 Source : Mirror.co.uk
Ingredients
Ready in 45-50 minutes
200g dried bulgar wheat
400g cherry vine tomatoes
1 red pepper, seeded and cut into bite-sized pieces
2-3 garlic cloves, peeled and finely chopped
Low-calorie cooking spray
Salt and freshly ground black pepper
6 spring onions, thinly sliced
11 oz. cooked and peeled large prawns
A small handful of roughly chopped flat-leaf parsley
Juice of 1 lemon
Directions
Place the bulgar wheat in a heatproof bowl and pour over boiling hot water to just cover the grains. Cover and leave to soak for 15-20 mins until all the water has been absorbed.
Preheat the oven to 200°C/Fan 180°C/Gas 6 400F. Place the tomatoes and red pepper on a non-stick baking sheet, scatter over the garlic and spray with low-calorie cooking spray. Season well and roast in the oven for 15-20 mins. Remove from the oven and transfer to a wide, shallow salad bowl along with any juices.
Fluff up the bulgar wheat grains with a fork and add to the tomatoes and peppers with the spring onions, prawns and chopped parsley. Stir in the lemon juice, season and toss to combine. Serve immediately.
My Notes:This was good but it seems to be lacking something. I did add a little soy sauce to it that helped. My biggest problem is getting used to the texture of the Bulgar. I did eat it cold which was just fine. Also I just served the shrimp on top and made a little cocktail sauce to dip the in.
