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Roasted Shrimp, Chickpea and Bulgur Salad
with Mint and Feta
This vibrant shrimp salad is bursting with herbaceous goodness and will satisfy seafood and veggie lovers alike! Fibre-dense chickpeas are roasted with spices to add extra oomph.
Ingredients: Shrimp • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • Shallot • Raisins (raisins, cottonseed oil) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Mint • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Bulgur Wheat
(Contains Wheat May contain Gluten, Wheat)
1 unit(s)
Chickpeas
(May contain Gluten, Wheat)
1 unit(s)
Shallot
28 g
Sultana Raisins
(May contain Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
7 g
Mint
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
1 tbsp
Turkish Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Feta Cheese, crumbled
(Contains Milk)
6 tbsp
Yogurt Sauce
(Contains Milk)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
4.5 tbsp
Oil*
½ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a medium pot over medium-high heat.
- While the pot heats, peel, then mince or grate garlic.
- Peel, then slice shallot into 1/4-inch half-moons.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add shallots. Cook, stirring occasionally, until softened slightly, 2-3 min.
- Add half the garlic. Cook, stirring often, until fragrant, 30 sec.
- Add 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, drain and rinse chickpeas, then pat dry with paper towels.
- Add chickpeas, Turkish Spice Blend and 2 tbsp oil to an unlined baking sheet. Season with pepper and 1/4 tsp salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil and 1/4 tsp salt per sheet.)
- Roast chickpeas in the top of the oven, stirring halfway through, until golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.) (TIP: Cover loosely with foil or another baking sheet, if chickpeas start popping.)
- Stir bulgur and raisins into the boiling water, then return to a boil.
- Remove from heat. Cover and let stand until bulgur is tender and liquid is absorbed, 15-17 min.
- Fluff bulgur with a fork and season with salt and pepper, to taste.
- Transfer bulgur to a large bowl, then toss a few times. Set aside.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add shrimp.
Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. **
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Roughly chop mint.
- Zest, then juice lemon.
- Add lemon zest, lemon juice, remaining garlic, 1/2 tsp (1 tsp) sugar and 2 1/2 tbsp (5 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
- Add peppers, spinach, mint and half the chickpeas to the bowl with bulgur.
- Drizzle vinaigrette over top, then toss to combine.
- Divide bulgur salad between plates. Top with shrimp and remaining chickpeas.
- Sprinkle feta over top.
- Drizzle yogurt sauce over top.
If you've opted for shrimp, heat a large non-stick pan over medium-high heat. While the pan heats, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
Top final plates with shrimp.
