Greenwheat Freekeh with Grilled Scallops and Butternut Squash

2016-07-11
  • Servings : 10
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

Ingredients

40 Scallops
750g Artisan Grains Greenwheat Freekeh
2 litres of Vegetable Broth
20g of Al’Fez Ras el Hanout
20g Coconut Oil
500ml of butternut squash dip or hummus substitute
1 Red Lettuce
1 Cucumber
1 Butternut Squash
400ml of Sushi vinegar
100g cane sugar
mustard cress for garnish

Method

Step 1

Season the scallops with the Ras El Hanout and brush with coconut oil. Grill on a hot grill, turning after 3 minutes to grill the other side.

Step 2

Mix the freekeh with the vegetable broth and bring to a boil, cover and leave for 10 minutes or until softened.

Step 3

Cut the cucumber and butternut squash into thin strands. Roll the thin strands up into wheels.

Step 4

Dissolve the cane sugar into the sushi vinegar. Marinate the rolls for 20 minutes in the sushi vinegar.

Step 5

Arrange the freekeh on a plate and divide so that every plate has four grilled scallops.

Step 6

Arrange the cucumber rolls and butternut squash on top with some red lettuce cut into strips.

Step 7

Garnish with extra dip and cress.

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