for 4 person

Toast

100 g

thin slices of white bread, day-old

Salad

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 pinch	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

How it's done

Toast

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.

Salad

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.

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