Freekeh is a wonderful vehicle for herbs and tart dressings, and I have to say that I love herby salads. This one brings it all together for a wonderful Spring dish. With herbs and spring onions abundant in the garden, all that was needed was to cook the freekeh and defrost the peas.
Herby Freekeh Salad with Peas
1 cup cracked freekeh
generous handful parsley, chopped
generous amount of mint, about 0.25 cups, chopped
3 stalks celery, with leaves, chopped
1 stalk lovage with leaves, chopped (optional – leave out if you can’t find it)
4 spring onions (scallions), chopped
250g fresh or frozen peas
o.25 ground cumin powder
1 garlic clove, minced or finely chopped
2 Tblspn fresh lemon juice
60ml or more extra virgin olive oil, more if needed
sea salt and freshly ground black pepper
Toast the freekeh in a hot, dry pan, stirring for 2 – 3 minutes until it is fragrant. Add ample water and bring to the boil. Cook on low, covered, for 30 – 35 minutes until tender but still with a bite. Depending on your freekeh and stove, it can take up to 50 mins. Drain well.
Now mix the freekeh with the chopped herbs, celery, spring onions and peas, and toss well.
Mix together the olive oil, lemon juice, garlic and cumin powder with salt to taste. Toss with the salad. Taste and add seasoning or lemon juice as required. Serve and enjoy!
recipe notes and alternatives
Use cooked chickpeas or other lentils in the place of peas. Broad beans or French green beans can be used, as can other fresh or dried beans such as borlotti beans or canneloni beans.
Feta or goat’s cheese can be added to the salad.