Save Recipe


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.

Prep Time

10 mins

Cook Time

20 mins



Salads & Sides

Middle Eastern




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.

You may also like


Be in the know

Sign up for exclusive recipes, updates, and all things Langbein.