Chargrilled greens with feta and freekeh
( SERVES 4 )
Photo by Annabel Langbein media
We like to serve this with grilled lamb chops, steak or roasted pumpkin wedges. For a gluten-free version use quinoa in place of freekeh or farro. When it’s not asparagus season use green beans instead, and if you can’t get broccolini use broccoli florets.
|1 cup||Cracked freekeh grains, or farro|
|2 handfuls||Asparagus spears, trimmed|
|3 Tbsp||Boutique extra virgin olive oil|
|¾ cup||Roasted almonds, or pumpkin seeds, coarsely chopped|
|75 g||Feta, crumbled|
|¼ cup||Dill, coarsely chopped|
|¼ cup||Mint leaves, coarsely chopped|
|3 Tbsp||Lemon juice, or more to taste|
- Cook freekeh or farro according to packet instructions. Drain and set aside to cool. Bring a large pot of salted water to the boil and cook the broccolini and asparagus for 1 minute. Scoop out with a slotted spoon, rinse under cold water, drain well and pat dry. Transfer to a large bowl and drizzle with 1 Tbsp of the oil and a pinch of salt. Toss to combine.
- Heat a grill pan over a high heat and grill the broccolini and asparagus until charred (about 5 minutes). To serve, arrange freekeh or farro on a serving platter and top with charred veges. Top with almonds or pumpkin seeds, feta and herbs and drizzle with lemon juice and the remaining olive oil. Season to taste before serving. This will keep, covered, in the fridge for 2-3 days.