Prawn, shallot, tenderstem and freekeh saladPosted 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.
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.
Preparation time: 10 minutes
Cooking time: 20 minutes
- 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
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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