Freekeh and Broccoli Salad

Name: Freekeh and Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 Cup Wholegrain freekeh; 1 head broccoli (stalk & florets separated); 1/2 cup flat leaf parsley (roughly chopped); 1/2 cup mint (roughly chopped); 1 pinch dried chilli; 100 ml olive oil; 1/4 cup almonds (toasted and chopped); 3 spring onions (whites only, sliced); 1 tsp preserved lemon rind (finely diced); lemon juice (to taste); salt (to taste)

Felicity MacLeod

Prep 15 mins15m

Cook 30 mins30m

Serves 4

Chopped Broccoli and Freekeh Salad is a recipe from one of my favourite restaurants/pubs, The Builders Arrms Hotel in Fitzroy, Melbourne.

I always order this as a side when I go there, lucky for me they shared their recipe of this salad a few months ago on their bulletin card so I can have it a little bit more often.

↬ Adapted from The Builders Arms Hotel, Fitzroy, Melbourne, Australia; May 2014 Bulletin

Ingredients

¼ cup Wholegrain freekeh
1 head broccoli (stalk & florets separated)
½ cup flat leaf parsley (roughly chopped)
½ cup mint (roughly chopped)
1 pinch dried chilli
100 ml olive oil
¼ cup almonds (toasted and chopped)
3 spring onions (whites only, sliced)
1 tsp preserved lemon rind (finely diced)
lemon juice (to taste)
salt (to taste)

Instructions

Keep screen awake

1
Simmer the freekeh in unsalted water for about until cooked, then drain.
2
Blanch the broccoli in salted water for 3 and half minutes then refresh in iced water and chop.
3
In a salad bowl, combine all ingredients and season with lemon juice and salt to taste.

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