Freekeh salad recipe

Try this prawn, shallot, Tenderstem and freekeh salad for the perfect summer salad with a difference

If you’re looking for something different to liven up your summer salads but want to stay on track with your healthy eating, try freekeh – an ancient grain that is set to make some serious waves on the health scene.

It’s packed with protein, fibre and nutrients like calcium, iron and zinc, and has a unique flavour that’s perfect in salads. Not sure where to start? Here’s a simple yet tasty salad recipe to get you started.

Freekeh salad

Serves: 2

Preparation time: 10 minutes

Cooking time: 20 minutes

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

1. Soak the freekeh 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.

2. 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.

3. 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.

4. 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 fraîche and a sprinkle of toasted pine nuts.