Saturday, June 21

Salad of Freekeh, Broad Beans, Radish, Peas, & Herbs

Freekeh is just starting to make an appearance in mainstream supermarkets. Similar to Bulgar, wheat is harvested early and so remains green. This makes it difficult to hull, so the wheat is carefully piled up and burned in the fields removing the chaff and giving the grain a smoky flavour. Perfect to compliment a BBQ which is exactly what I used it for. 

Freekeh - 100g
Broad beans - 100g podded weight
Peas - 100g
Radish - 10
1 clove of garlic - peeled and finely grated
Mint. Dill, Coriander - 1 small bunch of each
Lemon - 1/2
Olive oil

Blanch the broad beans for few minutes until just soft then refresh in iced water. Remove the leathery skin and set the beans aside. Remove the mint from the stems and finely chop with the remainder of the herbs. Bring 1 l of water to the boil and simmer the freekeh for 20 minutes until tender. Drain and allow to cool. 

In a large bowl juice the lemon and add the garlic, some seasoning and a large slug of oil. Mix well and add the freekeh tossing it through the dressing. Add the remainder of the ingredients, mix well, check the seasoning adding more lemon if you think it needs it. Serve.


Jean | said...

Looks wonderful, Steve! I had only just heard of freekeh, but didn't know how it was produced. That smoky effect sounds perfect for a barbecue. (Light the fire - I'll bring the pie!)

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