Freekeh-n’ super-green salad with smoked almonds and feta

Ingredients

1 cup (220 g) freekeh, rinsed well

Sea salt flakes and ground black pepper

Iced water

2 bunches asparagus, trimmed and cut in half on an angle

20 snow peas (mange tout), trimmed

2 handfuls green beans, trimmed

2 handfuls watercress, leaves picked

½ cup (80 g) smoked almonds, chopped

Handful flat-leaf parsley leaves 2 tablespoons chardonnay vinegar

1/3 cup (80 ml) extra virgin olive oil

Handful onion sprouts (optional) (see Note)

100 g (3 ½ oz) marinated feta, to serve

Green goddess tahini sauce or sumac to serve (optional)

Lemon cheeks, to serve Method

Bring two saucepans of water to the boil. Add the freekeh to one saucepan and cook for 15 minutes. Drain, cool and set aside.

Season the second pan of boiling water well with salt. Have ready a bowl of iced water and a large plate or tray covered with crumpled paper towel. Add the asparagus and snow peas to the boiling water for 30 seconds, then use tongs or a slotted spoon to transfer them to the bowl to refresh for 1 minute. Drain well on the crumpled paper towel and set aside. Add the beans to the pan for 1 minute and repeat the same blanching and draining process.

Combine the asparagus and freekeh in a large bowl, then add the snow peas, green beans, watercress, smoked almonds and parsley. Season the salad to taste, dress with the vinegar and olive oil and toss well to combine.

To serve, pile the salad onto a large platter and scatter the onion sprouts over the top, if using. Top with the marinated feta, some green goddess tahini sauce or sumac yoghurt, if you like, and a squeeze of lemon juice.

Chef ’s Note

Onion sprouts are similar to alfalfa sprouts, but with a subtle oniony flavour. You can find them at specialty greengrocers or online.