Salad of prawn and sweet corn with burghul

Salad of prawn and sweet corn with burghul

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

Think of this as Italian-influenced couscous. It sounds like a strange combination but it works. It’s fun to prepare and makes a great summer salad. Burghul is delicious, and is an excellent addition to a salad to add texture and substance.

Ingredients

Quantity Ingredient
200g burghul
200ml boiling salted water
1 tbsp unsalted butter, at room temperature
2 sweet corn, kernels removed
1 tbsp red onion, finely chopped
1 tbsp flat-leaf parsley, finely chopped
1 lemon, juiced
16 cooked prawns, peeled and deveined
80ml extra-virgin olive oil
salt
watercress, for garnish

Method

  1. Place the burghul in a bowl (remember it will double in volume as it soaks) and pour over the boiling salted water. Cover the bowl tightly with plastic wrap and leave in a warm place for 20 minutes.
  2. After 20 minutes, unwrap the bowl and stir in the butter, corn, onions, parsley and most of the lemon juice. Use a fork to mix well and aerate the burghul.
  3. Dress the prawns with the oil, lemon juice and salt.
  4. Spoon the burghul onto serving plates and top with the prawns. Garnish with watercress.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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