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Greek Style Cheese and Bulgur Salad with Prawns

Greek Style Cheese and Bulgur Salad with Prawns

with cucumber, tomato and harissa dressing
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
818 kcal
Protein
: 
31.6g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Crustaceans
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Barley
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

1 sachet(s)

Vegetable Stock

200 grams

Tomato

2 unit(s)

Cucumber

1 unit(s)

Lemon

1 sachet(s)

Harissa Paste

1 sachet(s)

Honey

100 grams

Greek Style Cheese

(Contains: Milk)

1 unit(s)

Avocado

5 grams

Parsley

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

150 grams

Bulgur Wheat

(Contains: Cereals containing gluten, Wheat May be present: Kamut (wheat), Khorasan (wheat), Oats, Rye, Barley, Cereals containing gluten)

160 grams

Prawns

(Contains: Crustaceans)

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3422 kJ
Energy (kcal)818 kcal
Fat45.6 g
of which saturates10.7 g
Carbohydrate63.5 g
of which sugars9.8 g
Dietary Fiber16.8 g
Protein31.6 g
Salt6.3 g
Trans Fat3.2 g
Potassium1004.7 mg
Calcium56.2 mg
Iron2.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

Cook the Bulgur
1
  • Pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.
  • Stir in the bulgur, bring back up to the boil and simmer for 1 min.
  • Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Cut the tomato into 1cm chunks.
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
  • Cut the lemon into quarters.
  • Roughly chop the parsley (stalks and all).
Assemble the Salad
3
  • In a large bowl, combine half the harissa paste, honey, a good squeeze of lemon juice and ½ tsp sugar (per 2P).
  • Add the chopped cucumber and tomato to the bowl.
  • Toss to coat in the dressing. Season with salt and pepper.
Mix the Harissa Dressing
4
  • Add the ranch sauce and remaining harissa paste to a separate small bowl.
  • Mix well to combine.
Final Touches
5
  • Crumble the Greek style cheese.
  • Halve the avocado and remove the pit. Use a spoon to scoop out the flesh and chop into 1cm pieces.
  • Toss the bulgur with the tomatoes and cucumber, half the parsley and the avocado until everything is equally distributed.
  • Place a pan over medium-high heat with a drizzle of oil. Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle. 
Serve and Enjoy
6
  • Share the bulgur between bowls.
  • Top with prawns and the Greek style cheese.
  • Finish with a sprinkling of the remaining parsley and a drizzle of harissa dressing.
  • Serve with any remaining lemon wedges for squeezing over.
Meal right image

Explore Similar Recipes

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