Middle Eastern-inspired spring barbecue

Name: Middle Eastern-inspired spring barbecue | Asda Good Living
Total time: 1 h 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 1 tsp Coriander Seeds; 15g Fresh Parsley, chopped; 2 Lemons, juice and zest; 4 tbsp Olive Oil; 4 Garlic Cloves, crushed; 100g Bulgur Wheat; 1 Preserved Lemon, finely chopped; ½ Cucumber, finely chopped; 15g Fresh Mint, chopped; 2 Bunches Spring Onions; 4 Courgettes, cut into 5mm strips lengthways; 300g Baby Aubergines, halved; 3 tbsp Olive Oil; 2 x 160g packs Asda Extra Special Raw & Peeled Jumbo King Prawns; 6 Pitta or Flatbreads; 150g Greek Style Yoghurt (optional); ½ tsp Sumac or Chilli Flakes (optional); 150g Pack Asda Extra Special Houmous Topped with Middle Eastern Inspired Chickpeas; 1 Red Chilli, finely chopped (optional)

A spicy selection of crowd-pleasing mezze-style dishes that everyone can dip into and try – now you’re talking…

By Asda Good Living,25th April 2023

Cook: 1 Hour 30 Mins

Serves: 6

Price: £3.55 per serving

Nutritional Information

Each 439g serving contains

Energy
8868kj
483kcal

24%

Fat
22g

High
31%

Saturates
4.8g

Low
24%

Sugars
10.1g

Low
11%

Salt
0.79g

Low
13%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2020kj/483kcal

Ingredients

1 tsp Coriander Seeds

15g Fresh Parsley, chopped

2 Lemons, juice and zest

4 tbsp Olive Oil

4 Garlic Cloves, crushed

100g Bulgur Wheat

1 Preserved Lemon, finely chopped

½ Cucumber, finely chopped

15g Fresh Mint, chopped

2 Bunches Spring Onions

4 Courgettes, cut into 5mm strips lengthways

300g Baby Aubergines, halved

3 tbsp Olive Oil

2 x 160g packs Asda Extra Special Raw & Peeled Jumbo King Prawns

6 Pitta or Flatbreads

150g Greek Style Yoghurt (optional)

½ tsp Sumac or Chilli Flakes (optional)

150g Pack Asda Extra Special Houmous Topped with Middle Eastern Inspired Chickpeas

1 Red Chilli, finely chopped (optional)

Method

You will also need a barbecue or griddle pan metal skewers (or wooden ones, soaked in water for at least 30 mins).

To make the marinade, lightly toast the coriander seeds in a small pan over a medium heat until fragrant. Tip into a bowl or jar and add the other marinade ingredients. Divide the marinade into 2 containers and store in the fridge for up to 4 hrs or until needed.

Rinse the bulgur well. Bring a pan of 300ml water to the boil and add the bulgur. Cook for 10 mins, turn off the heat and cover. Let it stand for 10 mins more to finish cooking. Spread out on a plate to cool down quickly (or rinse in cold water and drain) then transfer to a bowl and stir through the preserved lemon, chopped cucumber and mint, once cool. Season and mix well then store in the fridge until serving.

Brush oil over the three vegetables. Cook on the barbecue until well charred on all sides: each side of the spring onions takes about 1–2 mins, courgettes 3–4 mins, and aubergines 4–5 mins. Keep warm next to the barbecue or in a low oven until ready to serve. Season with salt and pepper.

Devein and butterfly the prawns then thread them onto skewers. Use one of the batches of marinade to drench the prawns; don’t let them sit in the marinade for more than about 15 mins, but you can cook them straight away.

Barbecue the skewers in direct heat for around 3–4 mins on each side, or until cooked through. They should be an even pink colour and look opaque with no signs of blue/grey or translucence. Use the second batch of the marinade to drizzle over the prawns. You can also serve it drizzled over the vegetables.

While the barbecue is still warm, heat up each of the flatbreads for a couple of secs on each side.

Serve everything on platters or boards with the dips in bowls so everyone can help themselves. Garnish the Greek yoghurt with a pinch of chilli flakes or sumac, and the prawns with remaining dressing and fresh red chilli, if you like.

same smoky flavour, but a lovely charred colour on everything is a great result.