Prawn Gyros-Style Bulgur Bowl
with Cucumber Salsa, Tzatziki & Olives
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Cucumber
1 packet
Baby Spinach Leaves
1 sachet
Lemon Pepper Seasoning
1 packet
Tzatziki
(Contains: Eggs, Milk; May be present: Almond, Cashew, Macadamia, Walnut.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Cashew, Macadamia, Walnut, Brazil nut, Hazelnut, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Kalamata Olives
1 packet
Bulgur Wheat
(Contains: Gluten, Wheat;)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1
Tomato
Cooking Steps
• Place a medium saucepan over medium-high heat. Add bulgur wheat, the water and chickenstyle stock powder, stir and bring to the boil. • Cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from the heat and keep covered until bulgur wheat is tender and the water is absorbed, 10-12 minutes.
TIP: The bulgur wheat will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice cucumber into half-moons. Roughly chop tomato, baby spinach leaves and kalamata olives. • In a medium bowl, combine cucumber, tomato and a drizzle of white wine vinegar and olive oil. Season.
Custom Recipe: If you upgraded to prawns, in a medium bowl combine peeled prawns, lemon pepper seasoning and a drizzle of olive oil as above.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• To saucepan with bulgur, stir through baby spinach, olives and a drizzle of olive oil. Season to taste.
• Slice chicken. • Divide bulgur between bowls. Top with lemon pepper chicken, cucumber salsa and tzatziki. Season with pepper. • Sprinkle over flaked almonds to serve. Enjoy!
