Wheat Berry Salad with Prawns and Garlic Aioli
Ingredients
- Ingredients
- 250 grams Durum wheat (berries)
- 600 milliliters Vegetable broth
- 2 Tbsps white balsamic vinegar
- 1 tsp honey
- 120 milliliters olive oil
- salt
- freshly ground peppers
- 4 garlic cloves
- 1 egg yolk
- 1 tsp Dijon Mustard
- 1 splash lemon juice
- 4 ready to cook King prawn
- 200 grams Pineapple
- 1 small red onion
- 2 Tbsps scallions
Preparation steps
Cook the wheat berries in the vegetable broth for about 10 minutes (or according to the package instructions).
Drain the wheat berries if necessary and allow to cool to room temperature. Stir the vinegar, honey and 2 tablespoons of olive oil into the wheat, season with salt and pepper and mix well.
Peel and mince the garlic. Whisk together the egg yolk, mustard and minced garlic until smooth. Slowly pour the remaining olive oil in while whisking vigorously. Continue whisking until creamy and thickened. Season with lemon juice and salt.
Rinse the prawns and pat dry. Cut the pineapple into small cubes. Peel the red onion and slice thinly. Heat 1 tablespoon of oil in a pan and sauté the prawns for 2-3 minutes, until opaque. Add the pineapple and chives to the pan, sauté briefly, remove from heat and season with salt and pepper.
Spoon the wheat berry salad into serving bowls, top each bowl with a prawn, some of the pineapple and a dollop of the garlic aioli. Serve immediately.
