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

What You’ll eed:

• 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

What To Do:

• 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.
• 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.