Greenwheat Freekeh with Grilled Scallops and Butternut Squash2016-07-11
- Servings : 10
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
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 Butternut Squash
400ml of Sushi vinegar
100g cane sugar
mustard cress for garnish
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.
Mix the freekeh with the vegetable broth and bring to a boil, cover and leave for 10 minutes or until softened.
Cut the cucumber and butternut squash into thin strands. Roll the thin strands up into wheels.
Dissolve the cane sugar into the sushi vinegar. Marinate the rolls for 20 minutes in the sushi vinegar.
Arrange the freekeh on a plate and divide so that every plate has four grilled scallops.
Arrange the cucumber rolls and butternut squash on top with some red lettuce cut into strips.
Garnish with extra dip and cress.