ROSEMARY CHILLI PRAWNS WITH NUTTY FREEKEH SALAD
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
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.