Colourful Ebly wheat salad with jumbo prawns

Colourful Ebly wheat salad with jumbo prawns

Total: 1 hr 15 min. | Active: 45 min.
healthy and balanced
Nutritional value / people: 526 kcal
, Fat: 22 g
, Carbohydrate: 46 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100 g thin slices of white bread, day-old


2 limes, the whole juice
4 tbsp olive oil
2 garlic cloves, squeezed
1 tsp paprika
2 tbsp olive oil
12 raw jumbo prawns, peeled except for tail (organic) (approx. 500 g)
½ dl vegetable bouillon, cooled
½ onion, finely chopped
1 red pepper, cut into cubes
1 yellow pepper, cut into cubes
2 red chilli peppers, deseeded, finely chopped
¾ bunch dill, finely chopped
2 pinches sugar
½ tsp salt
a little pepper
150 g tender wheat (pre-cooked wheat) (Ebly)
3 dl salted water, boiling
olive oil for frying
¾ tsp salt
½ iceberg lettuce, leaves removed
dill, to garnish
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How it's done

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Place the slices of bread on a baking tray lined with baking paper.

Toast for approx. 3 1/2 mins. in the centre of an oven preheated to 220°C.


In a bowl, mix the lime juice with the oil, garlic and paprika. Combine 3 tbsp of the mixture with the olive oil and prawns. Cover the prawns and leave to marinate in the fridge for approx. 30 mins. Add the stock to the salad dressing along with all the other ingredients up to and including the dill, mix and season. Cook the Ebly wheat in salted water for approx. 10 mins. until soft, drain and allow to cool slightly. Mix the Ebly wheat into the salad. Remove the prawns from the marinade and pat dry. Heat the olive oil in a non-stick frying pan. Fry the prawns for approx. 2 mins. on each side, season with salt.

Good to know
Serve: Serve the Ebly wheat salad in the lettuce leaves. Top with the prawns and garnish with dill. Serve with toast.


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