Food to lift the spirits
Is it too early to mention Christmas?
This recipe is a quick, fuss-free, mood-boosting meal I’ve created for the Christmas issue of the brand-new Superfood magazine. It’s perfect for reviving a tired, jaded palate after eating carb-heavy, stodgy festive fare – but why wait until Christmas?
Looking out of the window at the rainy November gloom, the fresh, zingy flavours of this dish are just the thing to lift the spirits. Enjoy!
Prawns with cauliflower tabbouleh
Prep time: 15 minutes
Cooking time: 20 minutes
2 tbsp extra-virgin olive oil
2 tsp hot smoked paprika
300g (10½ oz) peeled raw jumbo king prawns
75g bulghur wheat
½ cauliflower, coarsely grated
1 courgette, coarsely grated
4 spring onions, thinly sliced
185g (6½ oz) cherry tomatoes, chopped
2 handfuls of chopped mint
2 handfuls of chopped parsley
4 tbsp extra-virgin olive oil
1 garlic clove, crushed
juice and finely grated zest of 1½ unwaxed lemons
sea salt and freshly ground black pepper
- Mix together 1 tablespoon of the olive oil and smoked paprika in a bowl large enough to hold the prawns. Season with salt and pepper and add the prawns. Turn the prawns in the marinade and leave to marinate until ready to cook.
- Meanwhile, cook the bulghur wheat following the instructions on the pack, then drain and refresh under cold running water. Leave to drain in the sieve.
- Mix together all the ingredients for the dressing and season, then set aside.
- Put the bulghur wheat, cauliflower, courgette, spring onions, tomatoes and herbs in a serving bowl. Pour the dressing over and toss until combined. Taste and add more lemon, oil or seasoning, if needed.
- Heat a large, dry frying pan over a medium heat. Add the prawns and their marinade to the pan and cook for 2–3 minutes, turning once, until pink and cooked through.
- Spoon the cauliflower tabbouleh onto 4 serving plates, top with the prawns and serve.
For a lower-carb version of the tabbouleh, leave out the bulghur wheat and replace with extra cauliflower and courgette.
Love Nicola xx
Tags: superfood magazine