Freekeh is one of those ingredients that seemingly burst onto menus out of nowhere, and whilst I have eaten it out a few times I had never actually cooked with it. When I came across some at the market during our weekend in Daylesford I knew I needed to bring some home with me, and its first use is in this asparagus freekeh salad!
It’s a really great grain, nutty in flavour and holds its shape when cooked which makes it a perfect base for salads. It’s easy to prepare, versatile and really tasty! I’ll have to get my hands on some more!
There’s something else new around these parts today too – from today I will be hosting a weekly Meatless Monday linkup where anyone can come and share a post or two! Both sweet and savoury recipes are more than welcome, just as long as they are meatless! I’ll be sharing some of the recipes on facebook and twitter each week so make sure you’re following along for all the fun!
Now, back to the recipe at hand!
- 1 cup freekeh
- Half a cauliflower
- 2 bunches asparagus
- Medium zucchini
- Olive oil
- Fresh parsley
- Fresh Mint
- 1/4 cup pine nuts
- Combine freekeh with 2 1/2 cups water and bring to the boil, then reduce heat, cover and simmer until cooked (15-20 minutes for cracked freekeh or 40-45 minutes for uncracked freekeh)
- Meanwhile, break the cauliflower into florets and cook in boiling water until just tender, drain and set aside
- Remove the ends of the asparagus then chop in half then cook in to hot pan with a little oil until cooked and slightly charred, set aside
- Create thin strips of zucchini using a wide vegetable peeler and cook in the same hot pan until slightly charred (it won’t take long!), set aside
- Combine the freekeh with the cauliflower, asparagus and zucchini and toss together. Squeeze over the juice of a lemon and a drizzle of olive oil
- Finely chop the herbs and sprinkle over the salad
- Dry toast the pine nuts until browned and sprinkle over the salad
It’s a great fresh Spring salad full of flavour which will fill you up without weighing you down! Perfect for lunch, or a light dinner paired with some haloumi. Yummo!
If you can’t get hold of freekeh this would work well with lots of other grains, Israeli Couscous would probably be my next choice, but something like brown rice or farro would be great too!
Have you cooked with freekeh before? If not, fancy starting with this asparagus freekeh salad?
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