Prawn, shallot, tenderstem and freekeh salad

Posted on: 05 August 2014 by Gareth Hargreaves

Absolutely delicious summer meal perfect for alfresco dining with friends and a chilled bottle of wine for company.

Prawn, shallot, tenderstem and freekeh salad


Freekeh has become such a popular grain due to its ease of preparation and great nutritional qualities, this makes a deliciously simple supper full of goodness and flavour.

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes

 

Ingredients

  • 150g freekeh or bulgur wheat
  • 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 or bulgur wheat in cold water for 5 minutes, drain and rinse under running water, allow to drain well.  Melt the butter in a large pan, add the shallots and sauté over a medium heat for approx 5 minutes until softened.

Add the freekeh and vegetable stock, simmer gently for 10-20 minutes, the freekeh needs a little longer and 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 5 minutes, then leave to cool a little.

Stir in the prawns, parsley and a good squeeze of lemon juice, season to taste.

Cook’s tip: Delicious served with a spoonful of natural yoghurt or crème fraiche and a sprinkle of toasted pine nuts. 

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