Mint-Marinated Prawns with Tabbouleh, Tomatoes, and Feta

Ingredients for Mint-Marinated Prawns with Tabbouleh, Tomatoes, and Feta

• 475ml medium or coarsely cracked bulgur*

• 350ml water

• 120ml plus 2 tablespoons fresh lemon juice

• 80ml plus 2 tablespoons olive oil

• 90ml chopped fresh mint, divided

• 2 teaspoons coarse kosher salt, divided

• 20 cooked peeled deveined large prawns with tails intact

• 3 plum tomatoes, seeded, coarsely chopped

• 1/2 cup finely chopped rocket

• 1/2 cup crumbled feta cheese (about 90g )

• 2 spring onions, chopped

• 1 garlic clove, minced

How to make Mint-Marinated Prawns with Tabbouleh, Tomatoes, and Feta

Stir bulgur, 350ml water, 120ml lemon juice, and 80ml oil in large bowl. Let stand until bulgur is tender and most liquid is absorbed, about 2 hours.

Meanwhile, whisk together remaining 2 tablespoons lemon juice, 2 tablespoons oil, 3 tablespoons mint, and 1/2 teaspoons salt in medium bowl. Mix in prawns. Marinate 30 minutes, stirring occasionally.

Drain off any excess liquid from bulgur. Mix in tomatoes, rocket, feta, spring onions, garlic, remaining 3 tablespoons mint, and 1 1/2 teaspoons salt. Season salad to taste with pepper.

Mound salad in large shallow bowl or on individual plates. Spoon prawns and dressing over and serve.

*Also called cracked wheat; available at supermarkets, specialty foods stores, and natural foods stores.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.