Prawn, shallot, tenderstem and freekeh salad

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

iStock 1211166117

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


  • 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.

Last modified: December 30, 2020

Written by 12:23 pm Food & Drink

travel newsletter

Subscribe To Our Newsletter

Subscribe to our weekly newsletter to receive the latest news, reader offers and competitions from our team.


Thanks for subscribing to 50connect's weekly newsletters. We look forward to sharing some great content and competitions with you.

Kind regards,

50connect team