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Iceberg, peach, asparagus and prawn salad with freekeh

Name: Iceberg, peach, asparagus and prawn salad with freekeh recipe
Yield: 4
Ingredients: 200g freekeh; 16 cooked king prawns, peeled; 1 small iceberg lettuce, cut into wedges; 2 ripe peaches, cut into wedges; 2 bunches asparagus, trimmed, blanched, halved lengthwise; 250g mixed cherry tomatoes, halved; 2 buffalo mozzarella balls, drained, torn; 1/2 cup each basil & mint leaves; Crushed pistachios & finely grated lemon zest, to serve; Juice & finely grated zest of 1/2 orange; Juice of 1 lemon; 1 tbs red wine vinegar, or to taste; 1/3 cup (80ml) extra virgin olive oil; 1 small garlic clove, finely grated

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by Emma Knowles

Dec 07, 2020

This summer salad is like no other.

200g freekeh
16 cooked king prawns, peeled
1 small iceberg lettuce, cut into wedges
2 ripe peaches, cut into wedges
2 bunches asparagus, trimmed, blanched, halved lengthwise
250g mixed cherry tomatoes, halved
2 buffalo mozzarella balls, drained, torn
1/2 cup each basil & mint leaves
Crushed pistachios & finely grated lemon zest, to serve

Orange vinaigrette

Juice & finely grated zest of 1/2 orange
Juice of 1 lemon
1 tbs red wine vinegar, or to taste
1/3 cup (80ml) extra virgin olive oil
1 small garlic clove, finely grated

Method

1.

Place freekeh in a saucepan of boiling salted water and cook for 40-45 minutes until tender. Drain well, then rinse under cold running water and spread on a tray to dry.
2.

For the orange vinaigrette, combine ingredients in a jar, season to taste and shake well to combine.
3.

Combine prawns, lettuce, peach, asparagus, tomato and freekeh in a large bowl, drizzle with vinaigrette to taste and toss lightly to combine. Arrange on a platter and scatter with mozzarella, basil and mint. Drizzle with a little extra vinaigrette and scatter with crushed pistachios and lemon rind to serve.