I am loving all things freekeh right now. Freekeh is an ‘ancient grain’-basically wheat that is harvested young and roasted. It is higher in protein and fibre than that other superfood quinoa, cooks in 10 minutes, and is really tasty and filling!

Freekeh can be used in heaps of ways, but I love to cook it, cool it, boost it with vegetables, and make it a salad.

Here’s a very loose recipe (more a suggestion) for a delicious weeknight salad that also makes a stunning left-over lunch.

Freekeh Salad:

2 tablespoons olive oil

1.5 cups freekeh

2.5 cups water

1 onion

1 garlic clove

3 cups vegetables; I used courgette, corn, capsicum, rocket, broccoli, tomato, avocado and mushroom

Handful of kalamata olives (optional)

Handful fresh herbs; parsley, mint, coriander, chives would all be good

2 tablespoons olive oil

2 tablespoons red wine vinegar

salt and pepper to taste

1/4 cup toasted walnuts (or any nuts or seeds that take your fancy)

Dollop of coconut yogurt (mine was mango and turmeric flavour, but plain would be fine too)

 

To cook the freekeh, heat the first measure of olive oil in a heavy frying pan. Toast the freekeh in it until brown and smelling good, about 4-5 minutes. Pour in the water, and simmer for about 10 minutes, until soft. You might need to add a bit more water if it all runs out before the freekeh is soft. Put aside to cool down.

Saute the garlic, onions and any vegetables that require cooking in a pan until just soft. Add to the freekeh. Add any raw salad vegetables and the chopped fresh herbs.

To make the dressing, mix the second measure of olive oil, vinegar, salt and pepper and stir through the salad. Adjust the seasoning as necessary.

Serve with a sprinkle of toasted nuts/seeds and a dollop of coconut yogurt.