Cracked wheat, prawn and lemon salad
Juicy, crunchy, nutty bulghur or burghul or cracked wheat is the perfect foil for prawn, avocado and preserved lemons in this fresh, pretty salad.
Photo: Jennifer Soo
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- 200g fine, cracked wheat
- 400ml boiling water
- 12 small green prawns
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- Sea salt and pepper
- 1 avocado
- 2 tbsp preserved lemon, rinsed
- 2 tbsp roughly chopped coriander
- Extra olive oil and lemon juice
Combine the cracked wheat and boiling water and leave to stand for 30 mins. Cook the prawns lightly in a pot of simmering salted water until pink. Drain, cool and peel, leaving the tails.
In a large bowl, whisk the olive oil, lemon juice, sea salt and pepper. Finely chop the avocado and preserved lemon and toss in the dressing with the coriander. Drain the cracked wheat, squeeze dry and toss with the dressing.
Pile on to four dinner plates. Toss the prawns in any remaining dressing and arrange on top.