Colourful Ebly wheat 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 thin slices of white bread, day-old
  • Salad
  • 2 lime, all of the juice
  • 2 garlic clove, pressed
  • tbsp olive oil, for frying
  • 1 tsp paprika
  • 12 raw jumbo prawns, peeled except for tail (organic) (approx. 500 g)
  • 0.5 onions, finely chopped
  • 0.5 dl vegetable bouillon, cooled
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 red chilli pepper, deseeded, finely chopped
  • bunch dill to garnish
  • 2 pinches sugar
  • 0.75 tsp salt
  • 3 dl salted water, 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 a baking tray lined with baking paper. Toast for approx. 3 1/2 mins. in the centre of an oven preheated to 220°C.
  • Salad

    In a bowl, mix the lime juice with the oil, garlic and paprika. Combine 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 to the salad dressing along with all the other ingredients up to and including the dill, 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.
  • Serve:

    Serve the Ebly wheat salad in the lettuce leaves. Top with the prawns and garnish with dill. Serve with toast.

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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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