‘FREEKEH-N’ SUPER-GREEN SALAD WITH SMOKED ALMONDS AND FETA
SERVES 4 HANDS-ON TIME 10 MINUTES COOK TIME 20 MINUTES
1 cup freekeh, rinsed well
Iced water
2 bunches asparagus, trimmed, cut in half on an angle 20 snow peas, trimmed
2 handfuls green beans, trimmed
2 handfuls watercress, leaves picked
½ cup smoked almonds, chopped
Handful flat-leaf parsley leaves
2 tablespoons chardonnay vinegar
⅓ cup extra virgin olive oil
Handful onion sprouts or alfalfa sprouts
100g marinated feta, to serve
Green goddess sauce or sumac yoghurt
(see note right), to serve
Lemon cheeks, to serve
1. Bring two saucepans of water to the boil. Add the freekeh to one saucepan and cook for 15 minutes. Drain, cool and set aside.
2. 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. 3. 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.
4. To serve, pile salad onto a large platter and scatter the onion sprouts over the top, if using. Top with the marinated feta, some green goddess sauce or sumac yoghurt, if you like, and a squeeze of lemon juice. Note: To make the sumac yoghurt, simply combine 1 cup Greek-style yoghurt, ½ teaspoon sumac, 1 tablespoon lemon juice and 1 crushed garlic clove. Tips: If you cook the freekeh and vegies ahead of time, then all that’s left to do is mix and dress.
You can also swap the freekeh for farro, quinoa, buckwheat or even brown rice.
NUTRITION (per serve) 2769kJ/662cals. Protein 21.6g. Carbs 52.7g. Sat fat 9.3g. Fibre 15.5g. Sodium 397mg