Name: Prawn salad with chorizo, chickpeas and freekeh
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 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

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

Ingredients

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

Method

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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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