Aleppo Chilli, Prawn and Bulgur Wheat Salad with Spiced Courgettes, Feta and Lemon

This prawn bulgur wheat salad is healthy, delicious and great for leftovers the next day. It also comes out at under £4 per portion and is a great way to use up any veggies in your fridge. Its the prawns which make up most of the cost so if you would like to make it cheaper then you could use some cooked chicken or fried aubergine slices instead of the prawns which would be delicious. This is such a versatile dish which can be whipped up in no time.

Serves 2
1. Rinse 80g bulgur wheat under cold water and place in a pan with hot chicken stock until just covered. Simmer gently until all the liquid is absorbed and the bulgur wheat is cooked. Set aside.
2. Next chop two courgettes into small chunks and add to a frying pan with a little olive oil and some seasoning. Fry until golden and slightly crispy before adding 1 tsp each of ground cumin, cinnamon and coriander.
3. Meanwhile use whatever leftover veggies you have lying around to add to your bulgur wheat. I halved some cherry tomatoes, finely sliced a few spring onions and chopped up a lonely red pepper. Add to your cooked bulgur wheat with the juice of a lemon, a handful of roughly chopped parsley and the spiced courgettes. Mix well.
4. For the prawns (you can use whatever you fancy like chicken or aubergine slices), fry two finely sliced garlic cloves in 1 tbsp olive oil. Once golden and crispy, remove from the pan and leave the lovely garlicky oil behind. Fry your raw prawns in the oil with 1 tsp of aleppo chilli flakes (or crushed chilli flakes whatever you have in your spice rack) and some seasoning. Once they are pink add some more lemon juice and take off the heat.
5. Serve on top of the bulgur wheat salad with a sprinkling of feta cheese, dill leaves (if you have them) and some lemon zest.