Cook’s tip: Delicious served with a spoonful of natural yoghurt or crème fraîche and a sprinkle of toasted pine nuts.
Serves: 2
Ingredients
150g freekeh
1tbsp butter
8 shallots, peeled and quartered
200ml vegetable stock
200g Tenderstem broccoli
150g cooked tiger or king prawns
handful fresh parsley, roughly chopped
1 lemon
Method
Soak the freekeh in cold water for 5mins, drain and rinse under running water and allow to drain well.
Melt the butter in a large pan, add the shallots and sauté over a medium heat for approx 5mins until softened.
Add the freekeh and vegetable stock and simmer gently for 10-20mins.
Sometimes the freekeh needs a little longer, but remember it has a slightly chewy, nutty texture and taste.
Add the Tenderstem, cover and cook for a few minutes, turn the heat off and allow everything to steam under the lid in the residual heat for another 5mins, then leave to cool a little.
Stir in the prawns, parsley and a good squeeze of lemon juice, and season to taste.
Recipe by appetite magazine at https://www.appetitemag.co.uk/prawn-and-freekeh-salad/