This light dish is perfect for a hot summer’s night yet is also totally satisfying. Smaller, it would also make a great starter. Freekeh is green (under-ripe) wheat which has been smoked and then dried. It is available from all health food shops and most supermarkets.

Otherwise use barley or faro or other old grains.


(Serves 4)

•1 cup freekeh

•¼ cup olive oil

•2 tbsp lemon juice

•2 tsp garlic, crushed

•salt and freshly ground black pepper

•2 pink grapefruit

•1 cup spring onions, chopped

•1 Lebanese cucumber, diced

•½ cup flat-leaf parsley leaves, roughly chopped

•12 slices prosciutto, freshly sliced and not too thin


Place the freekeh into a medium pot and cover with 1cm of cold water. Bring to the boil, lower the heat, cover and cook gently until the water has been absorbed. Place into a medium bowl with the olive oil, lemon juice, garlic and plenty of seasoning. Put to one side until ready to serve and for it to cool down.

Using a sharp knife, cut off the ends of the grapefruits. Then following the shape of the fruit remove all of the rind and pith. Cut each into six neat slices. When ready to serve fold the spring onions, cucumber and parsley through the freekeh. To serve, place three grapefruit slices on each plate and top with a portion of the freekeh. Then roll three prosciutto slices per serve and add to the plates.


© The West Australian

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