About this recipe: Bulghur is coarsely ground wheat grains that have been parboiled, so it's quick and easy to prepare and makes an ideal storecupboard standby to use in salads as well as in hot dishes. This nutty-textured, colourful salad makes a great main dish for a summer lunch or picnic, and looks pretty enough for a special buffet.
For a bulghur wheat and feta salad, replace the prawns with 200 g (7 oz) diced feta cheese. Another alternative to the prawns is diced tofu. * To make a bulghur wheat and ham salad, combine the cooked bulghur wheat with 150 g (5doz) thinly sliced Parma or Serrano ham, trimmed of all fat and cut into strips, 3 chopped spring onions, 1 seeded and diced yellow pepper, 200 g (7 oz) halved cherry tomatoes and 3 tbsp capers. Make the dressing by whisking together 4 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp clear honey and 6 finely crushed allspice berries. Season to taste and toss with the salad.
Bulghur wheat is a good source of starchy carbohydrate, dietary fibre and B vitamins, as it contains all the particularly nutritious outer layers of the grain except the bran itself. * The inclusion of raw vegetables in this salad not only adds texture and colour but also vitamins, particularly those with antioxidant properties. * Prawns, like all seafish, contain iodine, which is needed for the formation of the thyroid hormones and the functioning of the thyroid gland itself.
B12 * A, niacin, copper, iron * B1, C, E, calcium, potassium, selenium, zinc