Herbaceous Freekeh Salad

Serve 4/6 lucky people

This salad takes a while to put together but is so rich with flavours and textures. It certainly is an eye-catching salad, ideal to serve at a dinner party or to enjoy at a summer picnic.

 

Choose organic ingredients whenever possible

1 ½ cups of freekeh (ancient wheat grain)

1 broccoli

1 bundle of asparagus

½ cup of pine nuts

200g of fresh Danish feta

150g of home-made pesto (see recipe below)

½ bunch of parsley

½ bunch of mint

1 bunch of dill

Juice of 1 lemon

salt and white pepper

 

Coriander pesto

1 bunch of coriander

1 garlic clove

50g of parmesan

50g of pine nuts

1 Tbsp. olive oil

 

1.     Prepare the pesto

Wash and dry the coriander leaves. Reserve.

Toast pine nuts on a dry non-stick pan. Reserve.

In a blender, chop the garlic clove first before adding the cheese. Then add coriander and pine nuts. Add olive oil until the mixture becomes a creamy paste. Add salt to taste.

 

2.     Cook freekeh

Cook freekeh with 2 cups of water. Let it cook, simmering covered for 20 min.

When cooked, the grains will be bigger but still a bit crunchy. Add 1 Tbsp. of ghee at the end to give the grains flavour and help digestion, stir well and let it set for 5 min covered.

 

3.     Cook the broccoli and asparagus

Wash broccoli and asparagus. Cut broccoli in forests (reserve the stems for a soup or another dish). Cut the bottom of asparagus, chop asparagus finely but keep the heads.

Steam broccoli and asparagus separately (the former taking longer to cook than the later).  Steam broccoli until just cooked but still crunchy – the forests will turn bright green. Reserve out of fire. Steam asparagus until just cooked but still crunchy. Reserve out of fire.

 

4.     Herbs, feta and pine nuts

Chop dill, parsley and mint finely.

Cut the feta in cubes.

Toast pine nuts on a non-stick pan for a few minutes.

 

5.     Combine and eat

In a big bowl, squeeze one lemon, add freekeh and stir with pesto. Add vegetables, and herbs. Finish with feta and pine nuts. Add salt and white pepper to taste.

 

Serve and enjoy!

I like the salad better warm as I feel all the different flavours and textures are more potent but it is also delicious cold.