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- Dish type
- Seafood salad
- Prawn salad
Bulghur is coarsely ground wheat grains that have been parboiled, so it's quick and easy to prepare and makes an ideal storecupboard standby to use in salads as well as in hot dishes. This nutty-textured, colourful salad makes a great main dish for a summer lunch or picnic, and looks pretty enough for a special buffet.
12 people made this
- 250 g (8½ oz) bulghur wheat
- 1 small red onion, very thinly sliced
- 1 carrot, coarsely grated
- 1 tomato, diced
- 6 baby corn, sliced into rounds
- ½ cucumber, diced
- 200 g (7 oz) peeled cooked prawns
- Lime and chilli dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 garlic clove, crushed
- ¼ tsp crushed dried chillies
- salt and pepper
MethodPrep:35min ›Cook:15min ›Ready in:50min
- Put the bulghur wheat in a saucepan and pour over 650 ml (22 fl oz) water. Bring to the boil, then simmer for 10 minutes or until the bulghur is tender and all the water has been absorbed. Tip the bulghur into a flat dish, spread out and allow to cool slightly.
- Combine the onion, carrot, tomato, corn, cucumber and prawns in a large salad bowl. Add the bulghur wheat and stir together.
- For the dressing, put the oil, lime juice, garlic, chilli flakes, and salt and pepper to taste in a small bowl. Whisk with a fork until combined. Stir the dressing into the salad, tossing to coat all the ingredients evenly. If not serving the salad immediately, cover and keep in the fridge.
Some more ideas
For a bulghur wheat and feta salad, replace the prawns with 200 g (7 oz) diced feta cheese. Another alternative to the prawns is diced tofu. * To make a bulghur wheat and ham salad, combine the cooked bulghur wheat with 150 g (5doz) thinly sliced Parma or Serrano ham, trimmed of all fat and cut into strips, 3 chopped spring onions, 1 seeded and diced yellow pepper, 200 g (7 oz) halved cherry tomatoes and 3 tbsp capers. Make the dressing by whisking together 4 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp clear honey and 6 finely crushed allspice berries. Season to taste and toss with the salad.
Bulghur wheat is a good source of starchy carbohydrate, dietary fibre and B vitamins, as it contains all the particularly nutritious outer layers of the grain except the bran itself. * The inclusion of raw vegetables in this salad not only adds texture and colour but also vitamins, particularly those with antioxidant properties. * Prawns, like all seafish, contain iodine, which is needed for the formation of the thyroid hormones and the functioning of the thyroid gland itself.
Each serving provides
B12 * A, niacin, copper, iron * B1, C, E, calcium, potassium, selenium, zinc
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
I had to skip the chilli and coriander dressing because it gave too much kick: the result was bland but just right for all the ages at the family soiree-01 Nov 2011
I've done it with prawns and I've done it again with feta cheese instead - both work really well and are delicious!-09 Aug 2010
Keep scrolling to get the full recipe for this halloumi, sweet potato & bulgur wheat salad…
We had a light, lemony chilli dressing over the whole thing. Plus there’s olives.
I really love olives. You can really make this salad your own, add as much or as little rocket and olives as you like. I’ve included the basic recipe for the bulgur wheat salad and the halloumi and sweet potato but the rest is pretty much up to you!
Oh, and if you want to add more traditional salad ingredients (tomato, cucumber etc.) then they would work so well in here too.
Check out my How To Cook Halloumi: A Complete Guide post for everything you ever wanted to know about halloumi!
If you’re as in love with halloumi as I am then you need to head over to my complete guide to How to Cook Halloumi! It’s got tips on how to grill, bake and fry it as well as plenty of recipes to try out and even some fun little facts about everyone’s favourite cheese 🧀
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS HALLOUMI, SWEET POTATO & BULGUR WHEAT SALAD?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Steamed fish with spiced bulghur salad
1 tbsp olive oil
Knob of butter
2 onions, finely sliced
2 carrots, grated
1 red pepper, deseeded and sliced
1 tsp cumin
2 garlic cloves, crushed
1½ tbsp harissa paste
200g bulghur wheat
700ml chicken or vegetable stock
200g baby spinach
4 white fish fillets, such as hake, haddock or pollack
Salt and black pepper
Juice of ½ a lemon
- Heat the oil and butter together in a large casserole dish over a medium heat. Add the onions and cook for 8-10 minutes until soft and golden. Add the carrots, pepper, cumin and garlic and cook for two minutes longer.
- Stir through the harissa and bulghur, then pour over the stock and bring to the boil. Cover and simmer for 7-8 minutes.
- Stir in the spinach and cook until just wilted, then turn the heat to medium-low. Arrange the fish fillets on top of the bulghur and season with salt and pepper. Cover and cook for 8-10 minutes until the bulghur is tender and the fish is opaque and flakes easily. Squeeze over some lemon juice, season with a little extra black pepper and serve immediately.
Per serving: 347kcals, 12.3g fat (3.3g saturated), 30.2g carbs, 4.4g sugar, 30.6g protein, 2.8g fibre, 0.404g sodium
MAKE IT YOURS
Add more or less harissa paste depending on how spicy you like your food.
Samba Godhumai Payasam – Cracked Wheat Payasam
We love cracked samba godhumai/Emmer wheat in our house. You all know I am from Coimbatore. All households in Coimbatore invariably make upma out of this cracked emmer wheat atleast once a week. They make it all the time y’all. Whenever I visit my in-laws place, upma is there for dinner every damn alternative day. My husband, my father, my mom, my in-laws, everyone except me loves it. I am not a great fan of upma. I am glad I told you I don’t like upma. But Samba godhumai/emmer wheat payasam – Now we are talking baby. Its to die for. Its my favorite. I made this for my wedding anniversary today as samba godhumai is my husband Vinodh’s favorite.
This is for my American readers – This is not bulghur wheat. This is cracked wheat. So whats the difference?
What is Bulghur – Whole wheat kernels are steamed, dried and then ground coarsely to make bulghur. This makes bulghur ready to eat with minimal cooking which involves soaking it in hot water or a flavored broth. What is Cracked wheat – Its what it says. Its just whole wheat that’s cracked.
Lets go make some awesome dawsome godhumai payasam. Come with me.
Add half a cup of cracked wheat, 3.5 cups water and pressure cook the wheat in water for 4 whistles/10 minutes.
Strain the water from the wheat after its cooked. Add the jaggery to the strained water and bring the mixture to a boil. Let it boil for 3-4 minutes.
Add in the strained cooked wheat, a cup of coconut milk, 1/4 teaspoon of cardamom and a pinch of salt and let it simmer in very low flame for 3-4 minutes.
When the payasam is simmering, take a small pan/kadai and heat ghee. Add the raisins and the cashews and fry till golden brown.
Once the cashews are brown, add the hot ghee mixture to the payasam. Remove off heat.
Serve hot or chilled.
We have to have Quiche as we are in France. I know there are few different ways to make quiche, and ingredients can be more experimental.. The original recipe is from here >> http://www.bbc.co.uk/food/recipes/quichelorraine_71987 French food by British?! well, it &hellip Continue reading &rarr
This was posted by Lynsey for 2013 summer camp and was really good. So I request this for this year again! (mika) Recipe for approx. 15 people * About 1.5 kg very ripe, large tomatoes * 10 tbsp extra virgin &hellip Continue reading &rarr
Day One &ndash &lsquoFeast Day&rsquo
Snack: Up to two snacks - 5GL each
Breakfast: Blueberry Pancakes
© Ian Greig Garlick
Delicious blueberry compote oozing out of sweet pancakes. Blueberries are a superfood, rich in powerful antioxidants.
Makes 4 large pancakes &ndash serving suggestion 1 pancake per person
50g (2oz) cornflour
50g (2oz) quinoa lour
35g (around 11/2oz) xylitol
210ml (7fl.oz) skimmed milk,soya milk or nut milk
2 ½ tbsp. water
1 medium egg
4 tsp coconut oil for frying (1 tsp per pancake)
For the filling
4 tbsp blueberries
2 tsp xylitol
1 tbsp water
1 tsp lemon juice
How to Prepare
- Make the pancakes by blending all the pancake ingredients except the coconut oil in a blender until smooth
- Melt one teaspoon of the coconut oil in a frying pan and tip to coat the whole pan surface. Spoon in half a ladleful of the batter (a quarter of the total batter) and tip the pan to spread it evenly in a circle around the base.
- Cook for 30 to 45 seconds, then turn with a spatula (or the more adventurous can attempt to flip) and cook the other side for a similar length of time, until pale golden.
- Remove from the pan and keep warm(place on a plate and cover with a clean, dry tea towel) until it is ready to be served. You will have to add another teaspoon of oil to the pan between pancakes to make sure they do not stick.
- To make the blueberry filling, place the blueberries in a pan with the xylitol, water and lemon juice and heat gently until the berries start to burst and release their juice, producing a berry compote. Spoon a bit into the middle of each pancake and fold up.
Lunch: Omelette with Smoked Salmon and Asparagus
© Ian Greig Garlick
This dish ticks a lot of boxes, with the oily fish providing omega-3, the egg providing a hefty dose of B vitamins and the asparagus adding fibre and vitamins. You can take this recipe and vary according to taste or what you have in the fridge. &ndash try wilted spinach and sun-dried tomatos.
3 free-range or organic eggs
Pinch of salt
50g (2oz) fine asparagus spears, trimmed
Knob of butter or coconut oil
1 heaped tbsp. of smoked salmon
Freshly ground black pepper
Wedge of lemon, to serve
How to Prepare
- Beat the eggs and alst together in a bowl.
- Put the asparagus on to steam for about 5 minutes or until al dente &ndash take care to take it off the heat as soon as it is cooked. While this is cooking, make the omelette.
- Heat a small frying pan over a medium heat, add the butter or oil and move it about the pan to coat the base and sides, then pour in the eggs. As the omelette starts to set, repeatedly run the back of the fork across the base of the pan to lift up some of the mixture and let the uncooked egg spill underneath and cook.
- When the base has coloured and set, put the asparagus over half the omelette and top with the smoked salmon. Sprinkle with black pepper, then carefully fold in half and leave for 30 seconds or so to cook the middle before easing it out of the pan and onto a plate. Serve immediately, with a wedge of lemon.
Dinner: Garlic Chilli Prawns with Pak Choi
© Ian Greig Garlick
The strong citrus , chilli and garlic flavours make this an aromatic treat. The prawns take 3 minutes to cook, so make sure you have the pak choi ready to go as soon as they come off the heat. Serve with brown basmati rice
10GLs (250 calories per serving + 85 calories for 75g quinoa or 150 calories for 45g brown rice)
3 garlic cloves, crushed
juice of 2 limes
1 green chilli, deseeded
1 tsp chilli-infused oil or a large pinch dried chilli flakes
3 tbsp virgin rapeseed oil
300g large, raw prawns, prepared
75g cooked quinoa or 45g cooked brown rice, to serve
For the pak choi:
1 tbsp virgin rapeseed oil
250g (9oz) pak choi, stems separated, and both stems and leaves
1 tbsp oyster sauce
How to Prepare
- Put the garlic in a blender and add the lime, chillies, chilli oil or flakes, a good pinch of salt and the oil. Blend into a purée.
- Put theprawns into a bowl and add the purée. Leave to marinate for 20 minutes at room temperature.
- Heat a griddle or frying pan over a medium-high heat. Cook the prawns for 1½ minutes on each side.
- Meanwhile, to make the pak choi, heat the oil in a hot wok or frying pan and add the pak choi stems. Stir-fry or steam-fry (by adding a dash of water and then covering) for 1 minute, then add the leaves and cook for 3 minutes.
- Remove from the heat and stir in the oyster sauce. Serve with the prawns, quinoa or rice.
Easiest Way to Prepare Homemade Healthy Hacks – All Natural Thai Salad
author: Janie Barnett
– ” Veggies” – piece Carrot slice in sticks” – large onion chopped” – large Zucinni Cucumber slice” – head Lettuce” – head watercress chopped big” – small Red Raddish sliced thin” – Cilantroketumbar leaves strip n chop” – small Cherry Tomato slice half” – ” Whatever you like be adventurous” – ” Proteins” – /4 kg chicken breasts finger size slices” – /4 kg Beef grounded” – ” Spices if you like” – clove garlic” – pinch salt n pepper” – tsp granulated sugar” – tbsp tomato sauce” – ” cayenne pepper” – tbsp olive oil extra virgin” – ” Dressing” – piece lime squeezed no seed” – tbsp Honey or granulated sugar” – tbsp fish sauce”
– “Mix all veggies in a bowl.” – “Mix” – “Saute the ground beef with garlic and salt n pepper” – “Saute the spices with the chicken breast. Sugar goes last. Save some garlic, salt n pepper for the beef” – “Enjoy with seeds bread or in wraps. Put a little smile on. For having it later, contain the veggies, meats, and dreasing seperately”
– healthy – hacks –
katakunci: healthy hacks
nutrition: 230 calories
![Healthy Hacks – All Natural Thai Salad](https://img-global.cpcdn.com/recipes/6736088868585472/751x532cq70/healthy-hacks-all-natural-thai-salad-recipe-main-photo.jpg)
Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, healthy hacks – all natural thai salad. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Healthy Hacks – All Natural Thai Salad is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Healthy Hacks – All Natural Thai Salad is something that I have loved my entire life. They are fine and they look fantastic.
Do you want to make healthy snacks quick and easy for this weekend? Let's cook! —– Thai salad -This is a popular dish in Thailand. Having a healthy snack on hand can make or break your diet. You may wonder if it's possible to lose weight while not giving up snacks.
To begin with this particular recipe, we must prepare a few components. You can have healthy hacks – all natural thai salad using 24 ingredients and 5 steps. Here is how you cook that.
##### The ingredients needed to make Healthy Hacks – All Natural Thai Salad:
1. Prepare Veggies 1. Take 2 piece Carrot – slice in sticks 1. Make ready 1 large onion, chopped 1. Prepare 1 large Zucinni / Cucumber – slice 1. Prepare 1 head Lettuce 1. Take 2 head watercress – chopped big 1. Take 4 small Red Raddish – sliced thin 1. Make ready 1 Cilantro/ketumbar leaves – strip n chop 1. Take 10 small Cherry Tomato – slice half 1. Prepare Whatever you like :)) – be adventurous 1. Take Proteins 1. Prepare 1/4 kg chicken breasts – finger size slices 1. Get 1/4 kg Beef – grounded 1. Prepare Spices – if you like 1. Make ready 2 clove garlic 1. Prepare 1 pinch salt n pepper 1. Make ready 2 tsp granulated sugar 1. Take 2 tbsp tomato sauce 1. Get cayenne pepper 1. Get 3 tbsp olive oil, extra virgin 1. Prepare Dressing 1. Get 3 piece lime – squeezed no seed 1. Prepare 2 tbsp Honey or granulated sugar 1. Prepare 2 tbsp fish sauce
Cut them in pretty shapes using cookie cutters and dress in a creamy coconut-lime dressing. Towels Antibacterial Gel Natural Antiseptics Snack Pots Instant & Quick Cook Ingredients Meal Pouches Pennyroyal Tea Waste Blends Thai Green Chickpea Curry with Black Rice – Recipe Dining For Special Occasions Salmon and Bulghur Wheat Salad. Thai Cucumber Salad – easy and healthy homemade Thai cucumber salad recipe that is better than your favorite Thai restaurants, guaranteed! · Authentic Thai Beef Salad is refreshing, quick and healthy. The whole of the parts comes together to create one of the best salads you'll ever enjoy.
##### Instructions to make Healthy Hacks – All Natural Thai Salad:
1. Mix all veggies in a bowl. 1. Mix 1. Saute the ground beef with garlic and salt n pepper 1. Saute the spices with the chicken breast. Sugar goes last. Save some garlic, salt n pepper for the beef 1. Enjoy with seeds bread or in wraps. Put a little smile on. For having it later, contain the veggies, meats, and dreasing seperately
Thai Cucumber Salad – easy and healthy homemade Thai cucumber salad recipe that is better than your favorite Thai restaurants, guaranteed! · Authentic Thai Beef Salad is refreshing, quick and healthy. The whole of the parts comes together to create one of the best salads you'll ever enjoy. You might be surprised to find out that these addictively crunchy and cheesy vegan white cheddar snacks from Hippeas are actually a very healthy snack option. Think healthy Thai food isn't a thing? Nutritionist Amy Gorin, MS, RDN, owner of Amy Gorin Nutrition, explains Here, Gorin shares some of her favorite healthier Thai dishes, along with little swaps you can Gorin likes to order the salad as an appetizer, but if you add some grilled protein to your order.
So that’s going to wrap this up with this special food healthy hacks – all natural thai salad recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
Bulghur wheat and prawn salad recipe - Recipes
This recipe is presented by Sven Cepon, Executive Chef of Sheraton Maldives Full Moon Resort & Spa. Born in Oberhausen of Germany, Sven began his career at home and served with a number of five star hotels in Cyprus and Switzerland for over five years before moving to the Maldives in 2008 as Executive Sous Chef for the W Retreat and Spa Maldives. After having served W Maldives for nearly two years, Sven joined Sheraton Maldives in 2010.
- 100g fine cracked wheat (Bulghur)
- 100ml extra-virgin olive oil
- 20 medium prawns, peeled, cleaned, tails intact
- 25g Haloumi, thinly sliced
- Juice of one lemon, or to taste
- 400g seedless watermelon, thinly sliced
- ½ small Spanish onion, thinly sliced
- 2/3 cup each coarsely torn mint and
- flat-leaf parsley
- Seeds of ½ pomegranate
- Soak cracked wheat in cold water until tender (8-10 minutes), drain well, and set aside.
- Meanwhile, heat 30ml olive oil in a large frying pan over medium-high heat, add prawns and cook, turning once, until pink (1-2 minutes each side), transfer to a plate and keep warm.
- Wipe out pan with absorbent paper, return pan to the heat, add 30ml olive oil and haloumi and cook, turning once, until golden (1-2 minutes each side).
- Remove from heat, squeeze over a little lemon juice, and then arrange haloumi on platter, layering with prawns, watermelon and onion.
- Combine herbs, pomegranate and cracked wheat, season to taste and scatter over salad.
- Return pan to heat, add remaining olive oil and lemon juice, season to taste.
- Drizzle dressing over salad and serve immediately.
Sheraton Full Moon Resort & Spa
Sheraton Maldives Full Moon Resort & Spa, a tropical paradise located on its own island. It is a magnet for those seeking stunning white sandy beaches and warm turquoise lagoons. You will feel you belong there from the moment you step into this warm, tropical oasis. Find a haven of pure relaxation or pursue your outdoor passions the choices are endless.
Part of Sheraton Maldives appeal is the varied dining options available to their guests. From casual al fresco snacks to international array of restaurants, you will find the perfect dining experience to suit your mood. Why not also consider private dining with that special someone under a starlit sky, with soft sand beneath your feet, beside the shimmering lagoon.
Bulgur Wheat and Cabbage Salad
Heat a frying pan and toast the bulgur wheat for 2-3min until golden. Tip into a bowl pour over stock. Cover and leave to soak for 10min.
Add the nuts, cabbage, carrots, turkey, cranberries, cheese and most of the mint. Season. Use a fork to mix everything together.
Segment the oranges: put on a board and slice the top and bottom off each. Using a sharp knife, remove the peel and white pith from the oranges, then slice between the membrane to remove the segments.
Top the salad with the oranges, any juice and remaining mint, then drizzle over the olive oil and serve immediately.
Use up leftover ingredients in this dish. Instead of the turkey, try sausages, ham or even finely chopped stuffing next time round.