Tabbouleh salad with prawns and pomegranate

Name: Tabbouleh salad with prawns and pomegranate
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 100g fine white cracked wheat (burghul); 2 tbsp extra virgin olive oil; 2 tbsp lemon juice; ½ tsp sea salt; good bunch of parsley (about 75g), washed; handful of mint leaves; 3 spring onions, finely chopped; 3 tomatoes, finely diced; ½ cucumber, peeled and diced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground cinnamon; 16 prawns, cooked and peeled; ½ pomegranate

Jill Dupleix

January 19, 2015

easyTime:30 mins - 1 hourServes:4

Cracked wheat (burghul), parsley, mint and Australian prawns make a stunningly fresh, tangy salad combo.

Ingredients

100g fine white cracked wheat (burghul)
2 tbsp extra virgin olive oil
2 tbsp lemon juice
½ tsp sea salt
good bunch of parsley (about 75g), washed
handful of mint leaves
3 spring onions, finely chopped
3 tomatoes, finely diced
½ cucumber, peeled and diced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground cinnamon
16 prawns, cooked and peeled
½ pomegranate

Method

Step 1
Rinse the burghul, cover with 300 millilitres of boiling water, stirring, and leave for 30 minutes or until tender. Drain and fluff up with a fork.
Step 2
Whisk the olive oil, lemon juice and sea salt in a large bowl. Finely chop the parsley and mint, discarding any thick stalks. Toss the parsley and mint in the dressing then toss in the burghul, spring onions, tomato, cucumber, cumin, paprika and cinnamon, mixing well.
Step 3
Arrange on a large serving platter and place prawns on top. Squeeze the half pomegranate over a bowl and scrape out the seeds and juice with a teaspoon, discarding pith. Spoon the pomegranate seeds and juice over the salad and serve.