700g green prawns, peeled, tails intact (or 450g already peeled prawns)
1 fresh chilli, finely chopped or 1-2 tsp dried chilli flakes
2 tbsp fresh coriander leaves, chopped
2 garlic cloves, crushed
½ tbsp lime juice
1-2 tbsp olive oil, extra for cooking
salt and pepper, to taste
1 cup fine bulgur
2 cups vegetable stock
½ cup toasted hazelnuts, chopped
1 bunch asparagus, ends topped
½ bunch mint, chopped finely
1 punnet cherry tomatoes, chopped in half
½ tbsp pomegranate molasses
3 spring onions, finely sliced
1 tbsp olive oil
½ lemon juiced
Salt and pepper
Preheat oven to 180C.
Combine the prawns, chilli, coriander, lime juice and olive oil in a bowl, cover and refrigerate (20-30mins maximum).
For the salad, combine bulgur with vegetable stock in a pot on the stove, bring to the boil and simmer until grain is tender and drain.
Meanwhile, toss asparagus with olive oil and season with salt, place on an oven tray and bake for 15-20 mins at 180C until roasted. Toss cooked bulgur and roasted asparagus with remaining ingredients and drizzle over the olive oil, pomegranate molasses and lemon juice, season to taste.
Once salad is ready, heat a BBQ or grill pan, cook prawns turning for 2 minutes or until cooked through, season with salt and pepper. To assemble, place a serving of the salad on each plate and top with cooked prawns, sprinkle with coriander leaves, enjoy!