Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 20 mins

Serves 4-6 1 cup cracked freekeh or farro

2 hand­fuls broc­col­ini

2 hand­fuls as­para­gus spears, trimmed

3 Tbsp bou­tique ex­tra vir­gin olive oil

A pinch of salt

¾ cup roasted al­monds or pump­kin seeds, coarsely chopped

75g feta, crum­bled

¼ cup coarsely chopped dill

¼ cup coarsely chopped mint leaves

3 Tbsp lemon juice, or more to taste

Salt and ground black pep­per, to taste

Cook freekeh or farro ac­cord­ing to packet in­struc­tions. Drain and set aside to cool. Bring a large pot of salted wa­ter to the boil and cook the broc­col­ini and as­para­gus for 1 minute. Scoop out with a slot­ted spoon, rinse un­der cold wa­ter, drain well and pat dry. Trans­fer to a large bowl and driz­zle with 1 Tbsp of the oil and a pinch of salt. Toss to com­bine. Heat a grill pan over a high heat and grill the broc­col­ini and as­para­gus un­til charred (about 5 min­utes). To serve, ar­range freekeh or farro on a serv­ing plat­ter and top with charred veges. Top with al­monds or pump­kin seeds, feta and herbs and driz­zle with lemon juice and the re­main­ing olive oil. Sea­son to taste be­fore serv­ing. This will keep, cov­ered, in the fridge for 2-3 days.

Annabel says: We like to serve this with grilled lamb chops, steak or roasted pump­kin wedges. For a gluten-free ver­sion use quinoa in place of freekah or farro. When it’s not as­para­gus sea­son use green beans in­stead, and if you can’t get broc­col­ini use broc­coli flo­rets.


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