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Chargrilled Greens with Feta and Freekeh
1 cup cracked freekeh or farro 2 handfuls broccolini 2 handfuls asparagus spears, trimmed 3 tbsp boutique extra virgin olive oil a pinch of salt ¾ cup roasted almonds or pumpkin seeds, coarsely chopped 75g/2½oz feta, crumbled ¼ cup coarsely chopped dill ¼ cup coarsely chopped mint leaves 3 tbsp lemon juice, or more to taste salt and ground black pepper, to taste
© Annabel Langbein Media
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. Season to taste before serving. This will keep, covered, in the fridge for 2-3 days.
TAKE IT FREE RANGE
Gluten-free Replace freekeh or farro with quinoa for a gluten-free version.
Swap it out If it’s not asparagus season use green beans instead, and if you can’t get broccolini use broccoli florets.
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