Colourful Ebly wheat Salad with Jumbo Prawns


1hr 15m
Preparation/cooking time: ca. 45m + Marinate: ca. 30m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • 1 yellow pepper, cut into small cubes
  • 2 red chilli pepper, insides removed, finely chopped
  • bunch dill to garnish
  • 0.75 tsp. salt
  • 2 pinches sugar
  • 0.5 iceberg lettuce leaves broken off
  • 100 g thinly sliced white bread, left over from previous day
  • 2 lime, all of the juice
  • 2 clove of garlic, pressed
  • tbsp. olive oil, to fry
  • 1 tsp. paprika
  • 12 organic giant prawns, raw, peeled except for tail (ca. 500 g)
  • 0.5 dl vegetable bouillon, cooled down
  • 0.5 onion, finely chopped
  • 1 red pepper, cut into small cubes
  • a little pepper
  • 150 g tender wheat (pre-cooked wheat) (Ebly)
  • 3 dl saltwater, boiling

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  • 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.
  • 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.

Products used in this recipe

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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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