ROSE­MARY CHILLI PRAWNS WITH NUTTY FREEKEH SALAD

Healthy Food Guide (Australia) - - COOK FRESH -

Serves 4 Cost per serve $6.75 Time to make 30 min ¾ cup cracked freekeh grain

400g peeled green prawns, tails on 2 gar­lic cloves, crushed 1 ta­ble­spoon chopped rose­mary

1 long red chilli, de­seeded, sliced 2 ta­ble­spoons olive oil

2 ta­ble­spoons sliv­ered

al­monds, toasted

2 ta­ble­spoons pine nuts, toasted 125g sun­dried toma­toes, chopped 3 shal­lots, thinly sliced

60g baby spinach, shred­ded

1 x 400g can no-added-salt brown

lentils, rinsed, drained

70g re­duced-fat feta, crum­bled 2 ta­ble­spoons lemon juice

Lemon wedges, to serve 1 Cook freekeh fol­low­ing packet di­rec­tions. Drain. Re­fresh un­der cold water. Drain. Trans­fer to a bowl. 2 Mean­while, place prawns, gar­lic, rose­mary, half of the chilli and half the olive oil in a bowl. Toss to coat. 3 Heat a large non-stick fry­ing pan over high heat. Cook the prawns, turn­ing, for 1–2 min­utes.

4 Add re­main­ing in­gre­di­ents, in­clud­ing re­main­ing chilli and olive oil, to freekeh. Sea­son with cracked black pep­per. Serve with prawns and lemon wedges.

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