Tabbouleh-Style Salad with Prawns and Feta

Ingredients

• 150g bulgur wheat & couscous

• 1 (200g) pack large raw peeled king prawns, defrosted

• 1 tbsp olive oil

• ½ tsp ground coriander

• ½ tsp smoked paprika

• 1 cucumber, diced

• 1 (300g) pack cherry tomatoes, halved

• 2 salad onions, trimmed and finely sliced

• 1 (30g) pack mint, leaves picked and finely chopped

• 1 (30g) pack coriander, finely chopped

• 1 lemon, zested and juiced

• 50g feta

Directions

• Step 1

  In a pan, cook the bulgur and couscous to pack instructions. Drain, rinse under cold water; drain again.

• Step 2

  Meanwhile, toss the prawns with the olive oil, ground coriander, smoked paprika and a little salt and pepper. Heat a griddle or frying pan over a high heat, add the prawns and cook for 1-2 mins on each side, until pink and charred. Remove to a plate.

• Step 3

  In a large bowl, combine the bulgur and couscous, cucumber, tomatoes, salad onions, most of the mint, the coriander, lemon juice and most of the zest; mix well.

• Step 4

  Divide the salad between plates and top each with some charred prawns, a little crumbled feta and the reserved lemon zest and mint.