Colourful Ebly Salad with Jumbo Prawns

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 526 Kcal, 31g Protein, 46g Carbohydrates, 22g Fat


  • Toast
  • 100 g thinly sliced white bread, left over from previous day
  • Salad
  • 2 lime, all of the juice
  • 2 garlic cloves, pressed
  • tbsp. olive oil, to fry
  • 1 tsp. paprika
  • 12 organic giant prawns, raw, peeled, without the tail (ca. 500 g)
  • 0.5 onion, finely chopped
  • 0.5 dl vegetable bouillon, cooled down
  • 1 red pepper, cut into small cubes
  • 1 yellow peppers, cut into small cubes
  • 2 red chili pepper, insides removed, finely chopped
  • bunch dill to garnish
  • 2 pinches sugar
  • 0.75 tsp. salt
  • 3 dl saltwater, boiling
  • 150 g tender wheat (pre-cooked wheat) (Ebly)
  • a little pepper
  • 0.5 iceberg lettuce leaves broken off

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  • Toast

    Place the slices of bread on an oven tray lined with baking paper. Roast for approx. 3 1/2 mins. in the centre of an oven preheated to 220°C.
  • Salad

    Combine the lime juice with the oil, garlic and paprika in a bowl. Mix 3 tbsp of the mixture with the olive oil and prawns. Cover the prawns and leave to marinate in the fridge for approx. 30 mins. Add the stock with the remaining ingredients and the dill to the salad dressing, mix and season. Cook the Ebly wheat in salted water for approx. 10 mins. until soft, drain and allow to cool slightly. Mix the Ebly wheat into the salad. Remove the prawns from the marinade and pat dry. Heat the olive oil in a non-stick frying pan. Fry the prawns for approx. 2 mins. on each side, season with salt.
  • Servieren:

    Ebly-Salat in den Salatblättern anrichten. Crevetten darauf verteilen, mit Dill garnieren. Toasts dazu servieren.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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