Bulgar wheat is cooked in chicken stock, then tossed with chopped mint, cucumber, spring onions, ginger, lemon juice and olive oil, as well as plump cooked king prawns.
- 150g bulgar wheat
- 600ml chicken stock
- 4 tbsp. extra-virgin olive oil
- 4 tbsp. lemon juice
- 1 tbsp. minced ginger
- 1 tbsp. ground coriander seed
- Small handful each freshly chopped mint and parsley
- 1 cucumber
- 1 bunch spring onions
- Salt and pepper
- 12 cooked king prawns, ready to eat
Put the bulgar wheat into a bowl and cover with the chicken stock. Stir and cover. Leave to sit for up to 20 minutes until tender.
Peel the cucumber. Slice in half lengthways, scoop the seeds out using a spoon and then thinly slice into half moons. Thinly slice the spring onions on the diagonal.
Whisk together the oil, lemon juice, ginger and coriander seed. Pour over the bulgar wheat, stir to coat, then add the cucumber, spring onions, mint, parsley and salt and pepper to taste. Divide between 4 plates and top with 3 prawns eahc.