Prawn, shallot, broccoli and freekeh salad
Fresh and summery seafood salad, perfect for a sunny spring dinner.
Recipe courtesy of UK Shallot
Method
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Step 1
Soak the freekeh or bulgur wheat in cold water for 5 minutes, drain and rinse under running water, allowing to drain well. Melt the butter in a large pan, add the shallots and sauté over a medium heat for approximately 5 minutes until softened.
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Step 2
Add the freekeh and vegetable stock, simmer gently for 10-20 minutes, the freekeh needs a little longer than bulgar wheat and has a slightly chewy, nutty texture and taste.
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Step 3
Add the broccoli, 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.
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Step 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 fraiche and a sprinkle of toasted pine nuts.
