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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.

Category
Sides & Salads
Preparation Time
10 minutes
Cooking Time
20 minutes

Instructions

‍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. 

This is a recipe by
UK Shallots
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