appetite magazine
Prawn and freekeh salad
 
 
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
  1. Soak the freekeh in cold water for 5mins, drain and rinse under running water and allow to drain well.
  2. Melt the butter in a large pan, add the shallots and sauté over a medium heat for approx 5mins until softened.
  3. Add the freekeh and vegetable stock and simmer gently for 10-20mins.
  4. Sometimes the freekeh needs a little longer, but remember it has a slightly chewy, nutty texture and taste.
  5. 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.
  6. 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/