Have you ever cooked freekeh? This baby wheat is roasted, then shells are removed. After that, it’s cracked for easy cooking. Earthy and nutty, freekeh is a good companion for seasonal asparagus in this yummy salad.
Freekeh salad with asparagus, beans and herbs
A little more, or less of any ingredient will still taste good.
1 cup freekeh
2 cups water
3/4 teaspoon salt, to taste
Blanched asparagus - I used about 1/2 pound and cut the spears on the diagonal
Couple handfuls chopped parsley
Palmful fresh chopped mint
1 bunch green onions, sliced thin — you may not need all
1 can chickpeas or white beans, drained
1/4 cup lemon juice
1 nice garlic clove, minced
1/2 teaspoon cumin
5 tablespoons olive oil
Salt and pepper to taste
Heat a sauté or saucepan over medium heat. Pour in the freekeh and toast it, stirring occasionally, until it becomes fragrant, about 4 minutes.
Add 2 cups water and salt. Bring to a boil, then lower to a simmer. Cover and cook until water is absorbed, about 20 minutes or so. About 5 minutes before freekeh is done, lay asparagus spears on top. Continue to cook, covered, and asparagus will blanch perfectly by the time freekeh is ready.
Let freekeh cool a bit, then transfer to large bowl.
Stir in herbs, green onions and chickpeas.
Whisk dressing ingredients and pour over salad. Go to taste on the dressing. I added a little more lemon juice and oil.
Store leftovers, covered, in refrigerator up to 2 days.
Gilding the lily: Sprinkle on feta cheese before serving