Tabbouleh with Garlic and Lemon Grilled Prawns

Ingredients

• 75 g fine bulgur wheat
• 3 lemon
• 150 g fresh flat-leaf parsley
• 30 g fresh mint
• 5 tomatoes
• 6 spring onions
• 6 tbsp extra virgin olive oil
• 0.25 tsp ground allspice
• 400 g raw king prawns, peeled
• 2 garlic cloves
• 0.5 tsp chilli flakes
• 2 little gem lettuce

Method

1. 1

   Rinse the fine bulgur wheat and put it in a large bowl with the juice of 2 lemons and 2 tbsp water. Leave for 15 minutes to soften.

2. 2

   Meanwhile, very finely slice the parsley and mint, finely dice the tomatoes, draining off the juice, and finely slice the spring onions.

3. 3

   Add the herbs, tomatoes and spring onions to the bulgur with 4 tbsp extra virgin olive oil, the allspice and 1 tsp salt and mix well. Add more lemon to taste; it should be sharp and very green.

4. 4

   Toss the raw king prawns with the crushed garlic, chilli flakes, 1 tbsp oil and a pinch of salt. Cook in a very hot griddle or frying pan for 1-2 minutes on each side until pink and cooked through, then squeeze over the last lemon.

5. 5

   Pile the tabbouleh onto plates, top with the prawns and drizzle with the remaining oil. Serve with the little gem lettuce leaves for scooping.