Prawn, Kale & Chickpea Tabbouleh
SERVES 4 PREPARATION 25 MINUTES
1/2 cup fine burghul 300g kale, trimmed, finely shredded 400g can chickpeas, drained, rinsed 500g cooked medium prawns, peeled, deveined, halved horizontally 1 ½ cups mint leaves 1 ½ cups coriander leaves 200g yellow grape tomatoes, halved 4 spring onions, thinly sliced ¼ cup lemon juice 2 tablespoons extra virgin olive oil 1. Place burghul and kale in a large, heatproof bowl with 1 cup boiling water; cover and stand for 10 minutes or until soft. Drain if necessary; return to bowl.
2. Add chickpeas, half the prawns, mint, coriander, tomato and spring onion to burghul mixture. Season. Stir to combine, then add lemon juice and oil, tossing gently to mix.
3. Divide tabbouleh among plates and top with the…
