Fast Recipes

Prawn salad with chorizo, chickpeas and freekeh

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

By Max Adey
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4 - 6
  • Print
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.
  • undefined: Max Adey