There was a Guardian supplement the other week where Yotam Ottenlenghi was celebrating Autumn Salads, the link to it is here. He is an amazing chef and restaurateur and the flavour combinations he does are to die for.
I switched round some of ingredients and added some prawns cooked in smoked paprika to make it in to a more substancial supper dish the night I made it. That said it was still only 430 calories per person. The recipe below is for 2 people. You could do elements of the recipe like the tomatoes or carrots well ahead of time and do them on there own to add to other dishes as well.
- 600g cherry tomatoes, halved
- 2 tsp olive oil
- 1 tsp golden caster sugar
- 25g finely grated fresh ginger
- Salt & pepper
- 300g carrots, peeled and quartered lengthways
- 1/2 tsp cumin seeds
- 100g bulgar wheat
- 50g watercress
- 200g raw prawns
- 2 tsp butter
- 1/2 tsp smoked paprika
- 1 lime
What to do
- Put 1 tsp of oil, sugar, ginger, salt and pepper in a bowl and mix them together.
- Add the tomatoes and gentle fold them round so they get well coated.
- Place them on a grease proof paper covered baking sheet, cut side up, keeping them separate from each other.
- Cook for an hour at 150c, then switch the oven off if you can to let them dry out some more as they cool. Set aside for later.
- Combine the carrots, cumin seeds, 1 tsp of the oil, salt and pepper and cook them for 20 minutes at 220c, putting them aside to use when you want to.
- Put the bulgar week in 400ml of cold water, bring to the boil and cook for 15 minutes or what ever the packet says. Drain and let cool too.
- When your ready to eat combine the tomatoes, carrots, watercress and bulgar wheat gently in a serving bowl.
- Melt the butter in a frying pan, add the prawns, paprika, salt and pepper and cook quickly until pink.
- Finish off with a squeeze of lime juice and put them on to the salad drizzling the pan juices over it too.