Shrimp Sayadiyeh Tabbouleh Plate

Ingredients

• 200 g shrimp, grilled
• 180 g tabbouleh
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Peel and devein the 200 g shrimp. Season with cumin, a pinch of turmeric, garlic and lemon.
2. Finely chop parsley, mint, tomato and spring onion. Mix with a spoon of soaked fine bulgur, lemon juice and 1 tsp olive oil — 180 g.
3. Grill or pan-sear over high heat for about 2 minutes per side until pink and opaque.
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the tabbouleh first, the Shrimp Sayadiyeh on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.