Herby Freekeh Salad With Asparagus, Broad Beans, Peas, Courgettes, Dill & Parsley
This salad is full of Spring vegetables and herbs that are fresh, zingy, and nourishing. It is great to make in bulk so enjoy throughout the week either on its own or with any of your favourite additions such as salmon, chicken, avocado, a fried egg, or some halloumi.
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Ingredients
1 small bunch asparagus, ends trimmed
200g raw freekeh
500ml cups water
80g frozen broad beans
small handful parsley leaves, chopped
1 tbsp dill, chopped
½ lemon, juice
70ml extra virgin olive oil
50g fresh peas
1 courgette, chopped into small cubes
60g feta, crumbled
salt and pepper
Method
1. Start off by grilling the asparagus. Preheat the oven to 240C fan and lay out the asparagus on a baking tray. Drizzle with a little olive oil and roast for 6 minutes. Leave to cool then chop into 1cm pieces.
2. Prepare the freekeh by bringing a pan of salted water to boil and cook for 25-30 minutes until tender. Drain and leave to cool.
3. In a separate pan, bring some water to boil and blanch the frozen broad beans for 4-5 minutes. Drain and rinse under cold water.
4. Add the cooked freekeh to a large mixing bowl with the herbs, lemon juice and olive oil and combine well with a wooden spoon.
5. Add the asparagus, broad beans, fresh peas, courgettes, feta, and salt & pepper to taste.
6. Stir everything thoroughly then serve.
