- Cut each slice of Parma ham in half, or into thirds if large, and wrap a piece round each prune. Thread onto 8 skewers alternating with the onion wedges and pepper cubes.
- To make the sauce, put the apricots with their juice, the spring onions and cumin in a saucepan. Bring just to the boil, then simmer for 5 minutes. Pour into a food processor or blender and blend until smooth. Stir in the soy sauce and vinegar. Set aside.
- To make the pilaf, pour boiling water over the bulghur wheat and leave to soak for 15 minutes. Meanwhile, heat the oil in a frying pan and gently fry the onion, garlic and celery for 7–8 minutes or until softened, stirring occasionally. Add the cumin and fry for 1 minute. Drain the bulghur in a sieve, pressing out as much liquid as possible. Add to the frying pan together with the chopped prunes. Stir to mix, and heat through. Keep warm.
- Preheat the grill to high. Brush the kebabs with the oil and cook for 3–4 minutes on each side. Meanwhile, reheat the apricot sauce. Serve 2 kebabs per person with the bulghur wheat pilaf and apricot sauce, and a garnish of shredded spring onion greens.
Replace the prunes in the kebabs with ready-to-eat dried apricots and use red peppers instead of yellow ones. Add 170 g (6 oz) cooked peas to the pilaf with the bulghur wheat, plus ½ tsp ground cinnamon with the ground cumin. If you like, garnish with chopped fresh mint.
Bulghur wheat is not only a good source of fibre, but like many cereals it also provides B vitamins: 100 g (3½ oz) contains three times the RNI for vitamin B1 and two and a half times the RNI for niacin. * Prunes provide plenty of fibre as well as some iron. The vitamin C from the apricots in the sauce will help the body to absorb the iron.
Each serving provides
B1, B6, C, copper, iron, potassium * B2, E, niacin * folate, calcium, zinc