We finally got around to experimenting with freekeh and, wowee, we're hooked. It's a type of wholegrain with a beautiful, nutty taste. A great way to bulk up your salads! In this recipe we seasoned it with zaatar, tossed through seeds and nuts (for them good fats!) and served it with steamed broccolini.
Don't be afraid to make this recipe your own. Why not add some extra protein (with lentils, chickpeas or mushrooms), serve it with falafels, dress it with coconut 'tzatziki', go nuts!
Serves 2
Ingredients
200g freekeh
1 litre water
1 tbsp olive oil
1/2 tsp salt
1 bunch broccolini
1/2 red onion, thinly sliced
1 1/2 tsp zaatar (a ready-made mix of thyme, oregano, sumac, marjoram, and sesame seeds - so any of these herbs lying around will do!)
Fresh mint or coriander
1/2 cup almonds, roughly chopped (or pistachios, cashews, hazelnuts)
1/4 cup pepitas
1 tbsp flaxseeds
1/2 lemon zest and juice
Cracked pepper
Method
Rinse and drain the freekeh, then add it to a pot with the 1 L of water, oil and salt. Bring to the boil and cook until water has been fully absorbed.
In the meantime, bring another pot of water to the boil and add the broccoli. Cook until bright green (roughly 2 minutes).
Once the freekeh is cooked, mix in the zaatar (or other herbs), fresh mint, seeds, lemon juice and zest, red onion, and pepper. Feel free to add more salt to taste.
Serve with the broccolini and sprinkle over the almonds.
And that's it!
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