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
- 1Boil freekeh in a large saucepan of salted water until tender (20-22 minutes), then drain and combine in a bowl with chickpeas and tomato.
- 2Meanwhile, toss prawns with oil, garlic and paprika in a bowl and leave to marinate for 4-5 minutes).
- 3For oregano and sherry vinaigrette, combine ingredients in a small food processor, season to taste, and process until finely chopped.
- 4Heat 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).
- 5Add 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.