Bulgur with prawns, cherry tomatoes and parsley

Ingredients

For 1 serving

• Bulgur60 g
• Shrimp150 g
• Cherry tomatoes150 g
• Garlic1 clove
• Parsley10 g
• Extra virgin olive oil10 g
• Lemon juiceto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Put the bulgur in a bowl, pour over one and a half times its volume of salted boiling water, cover and leave for 15 minutes, until the water is absorbed.
2. Meanwhile peel the prawns and remove the dark vein along the back; wash and halve the cherry tomatoes; chop plenty of parsley and crush the garlic clove.
3. Heat the olive oil in a frying pan over medium heat with the garlic and chilli for a minute, until the garlic is just golden; add the tomatoes with a pinch of salt and cook for 4 minutes, until they soften.
4. Add the prawns and cook for 2 minutes, turning, until pink; remove the garlic.
5. Fluff the bulgur with a fork and toss it with the prawns, parsley and lemon juice.