Chargrilled Greens with Feta and Freekeh
We like to serve this with grilled lamb chops, steak or roasted pumpkin wedges. For a gluten-free version use quinoa in place of freekah or farro. When it’s not asparagus season use green beans instead, and if you can’t get broccolini use broccoli florets.
Salads & Sides
1 cup cracked freekeh, or farro
2 handfuls broccolini
2 handfuls asparagus, trimmed
3 tbsp extra-virgin olive oil
a pinch of salt
3/4 roasted almonds, or pumpkin seeds, chopped
75g feta cheese, crumbled
1/4 cup chopped dill, parsley, or coriander
1/4 cup chopped mint leaves
3 tbsp lemon juice, or to taste
flaky sea salt, to taste
freshly ground black pepper, 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 tablespoon 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.
This will keep, covered, in the fridge for 2-3 days.