Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
8
- 24 cooked tiger prawns, tails intact
- 2 Lebanese cucumbers, diced
- 1 bunch mint, leaves picked
- 1 pomegranate, seeds removed
- 4 spring onions, sliced diagonally
- 1/2 cup extra virgin olive oil
- 2 lemon, 1/3 cup juiced
- 1 lemon, cut into wedges (to serve)
- 1 bunch kale, stems removed
- 3/4 cup burgul, rinsed
- 1 bunch dill, fronds picked
Method
Step 1 of 4
Combine burgul and 1 cup boiling water in a medium bowl. Cover and stand for 20 minutes or until softened.
Step 2 of 4
Meanwhile, shred kale leaves and place in a large bowl with 2 tbs oil. Massage for 3 minutes to soften.
Step 3 of 4
Spoon burgul onto a serving platter. Top with kale, cucumber, pomegranate seeds, herbs and onion, reserving some for garnish.
Step 4 of 4
Whisk remaining oil and lemon juice to combine. Top salad with prawns and reserved herbs and onion. Drizzle with dressing and serve with lemon wedges.
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