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Watercress tabbouleh with prawns

Name: Watercress tabbouleh with prawns
Prep time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 250g burghul (cracked wheat); 1/4 cup (60ml) olive oil; Juice and grated rind of 1 lemon; 1/4 teaspoon dried chilli flakes; 4 shallots (spring onions), finely sliced; 4 vine-ripened tomatoes, seeds removed, diced; 1/2 telegraph cucumber, peeled, seeds removed, diced; 2 oranges, peeled, white pith removed, segmented; 100g watercress, leaves picked; 100g full cream feta, crumbled; Chargrilled prawns, to serve

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40m

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This tabbouleh packed with citrus, peppery watercress and salty feta is the perfect accompaniment to sweet chargrilled prawns.

250g burghul (cracked wheat)
1/4 cup (60ml) olive oil
Juice and grated rind of 1 lemon
1/4 teaspoon dried chilli flakes
4 shallots (spring onions), finely sliced
4 vine-ripened tomatoes, seeds removed, diced
1/2 telegraph cucumber, peeled, seeds removed, diced
2 oranges, peeled, white pith removed, segmented
100g watercress, leaves picked
100g full cream feta, crumbled
Chargrilled prawns, to serve

Method

1.

Place burghul in a bowl, add enough boiling water to cover and stand for 20 minutes or until liquid is absorbed. Add oil, lemon juice and rind, and chilli. Season, then stand for a further 5 minutes, then fluff with a fork.
2.

Add shallots, tomatoes and cucumber, and toss together well. Just before serving, add orange segments and watercress. Garnish with feta and serve with prawns.

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