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Colourful Ebly wheat salad with jumbo prawns
45 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 526
  • Fat about 22g
  • Carbohydrates about 46g
  • Protein about 31g
This is needed
This is needed for 4 people
Toast
  • 100 g thin slices of white bread, day-old
Salad
  • 2 lime, all of the juice
  • 2 garlic clove, pressed
  • tbsp olive oil, for frying
  • 1 tsp paprika
  • 12 raw jumbo prawns, peeled except for tail (organic) (approx. 500 g)
  • 0.5 onions, finely chopped
  • 0.5 dl vegetable bouillon, cooled
  • 1 red peppers, diced
  • 1 yellow pepper, diced
  • 2 red chilli pepper, deseeded, finely chopped
  • bunch dill to garnish
  • 2 pinches sugar
  • 0.75 tsp salt
  • 3 dl salted water, boiling
  • 150 g tender wheat (pre-cooked wheat) (Ebly)
  • a little pepper
  • 0.5 iceberg lettuce leaves broken off
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And that's how it's done
And that's how it's done
Toast
Place the slices of bread on a baking tray lined with baking paper. Toast for approx. 3 1/2 mins. in the centre of an oven preheated to 220°C.
Salad
In a bowl, mix the lime juice with the oil, garlic and paprika. Combine 3 tbsp of the mixture with the olive oil and prawns. Cover the prawns and leave to marinate in the fridge for approx. 30 mins. Add the stock to the salad dressing along with all the other ingredients up to and including the dill, mix and season. Cook the Ebly wheat in salted water for approx. 10 mins. until soft, drain and allow to cool slightly. Mix the Ebly wheat into the salad. Remove the prawns from the marinade and pat dry. Heat the olive oil in a non-stick frying pan. Fry the prawns for approx. 2 mins. on each side, season with salt.