If you haven’t heard of freekeh, it’s time to get on it. This ancient grain is the latest new “superfood” to take off with vegans and non-vegans alike – and it’s easy to see why. Freekeh is made from green durum wheat that is roasted and rubbed to create its unique flavor. The grain is packed with protein (14g per 100g of freekeh), fiber and B vitamins. It actually beats quinoa in terms of protein and vitamins, which is good for people like me who just really can’t get on board with quinoa (I keep trying though).

Besides the awesome nutritional attributes, it’s also just a really great tasting grain that cooks incredibly fast. It has a chewy, a dente texture so does well in soups and salads, and the slightly roasted, smoky flavor gives dishes a unique taste. I’m sold.

For this summery salad, I used fresh, seasonal veggies cooked simply, and then tossed in a vibrant chive mustard dressing. Even though it’s technically a salad, it’s incredibly filling and satisfying, making it a great midweek meal.

Ingredients

(Serves 4-6)

For the salad

200g cracked freekeh

300g new potatoes

225g English aparagus, woody ends snapped off

180g frozen broad beans

100g frozen petit pois peas (or normal garden peas)

3-4 radishes

Handful of pea shoots

Avocado and lemon wedges, for serving

For the dressing

25g chives

1 small clove garlic, peeled

1.5 tablespoons extra virgin olive oil

Juice of one lemon

2 tablspoons water

1 tablespoon dijon

1 teaspoon agave

1/2 teaspoon salt

Directions

In a small blender, add all the ingredients for the dressing and blitz until smooth. Refrigerate until ready to use. Cook the freekeh according to the instructions (usually around 15-20 min in boiling water). Once cooked, drain the excess water and set aside to cool. Add the new potatoes to a pot of salted, boiling water and cook for around 15 minutes, or until the potatoes are tender when poked with a fork. 5 minutes before the potatoes are done, add the broad beans. After 2 more minutes, add the asparagus and peas and continue to boil for a further 2 minutes. You want to just blanch the green veggies so they still retain a bit of crunch. Once the veggies are done cooking, drain and rinse in cold water to prevent them cooking further. Next, chop up the potatoes and asparagus into bite size pieces and remove the outer skin from the broad beans. Add the cooked veggies and radishes to a bowl with the freekeh and drizzle about half of the dressing into the bowl and mix well. Continue adding the dressing until everything is nicely coated. If there is dressing leftover, you can serve this on the side for anyone who wants to add more. Season with a little salt and pepper. Serve the freekeh salad with a handful of pea shoots, sliced avocado and a wedge of lemon. Enjoy!

Yum

