Prawn salad with chorizo, chickpeas and freekeh

SERVES 4-6

Burghul or farro also work well here in place of the freekeh.

200 gm wholegrain freekeh

400 gm canned chickpeas, drained and rinsed

500 gm mixed cherry tomatoes, halved

600 gm uncooked prawns, peeled, heads removed, tails intact

2 tbsp olive oil, plus extra for drizzling

3 garlic cloves, finely grated ½ tsp smoked paprika

2 dried chorizo, thinly sliced into rounds

OREGANO AND SHERRY VINAIGRETTE

160 ml (⅔ cup) extra-virgin olive oil

2 tbsp sherry vinegar

2 tbsp lemon juice

2 garlic cloves, finely grated ½ tsp ground coriander

½ cup (firmly packed) flat-leaf parsley

½ cup (firmly packed) oregano, plus extra to serve

1 Boil freekeh in a large saucepan of salted water until tender (20-22 minutes), then drain and combine in a bowl with chickpeas and tomato.

2 Meanwhile, toss prawns with oil, garlic and paprika in a bowl and leave to marinate for 4-5 minutes).

3 For oregano and sherry vinaigrette, combine ingredients in a small food processor, season to taste, and process until finely chopped.

4 Heat a barbecue or char-grill pan to high heat. Drizzle chorizo and prawns with olive oil, season to taste, then grill until browned and prawns are just cooked through (2-3 minutes).

5 Add to chickpea mixture, drizzle with half the dressing and toss to combine, then season to taste. Top with extra oregano and serve warm with remaining dressing.