Freekeh Salad with Broccoli, Green Beans and Toasted Almonds

Serves 10 - 12

  • 1 1/2 cup Freekeh, cooked and rinsed under cold water
  • 15 green beans cut in half on the diagonal
  • 1 head broccoli, cut into small florets
  • 1/2-cup almonds, toasted
  • 1/4 cup roasted red peppers, finely sliced
  • 40g Persian Feta cheese


  • 4-5 Tbls good quality olive oil
  • 1 clove garlic, finely chopped
  • ½ long red chili
  • 1 lemon, juice only
  • 2 Tbls red wine vinegar
  • ¼ bunch continental parsley
  • 1 Tbls fresh coriander
  • 1 Tbls fresh mint
  • Salt and pepper

To cook the Freekeh place 1 1/2 cups in a large saucepan with 6 cups of cold water. Bring to a boil and simmer gently uncovered for 40 minutes until tender (not soggy). The Freekeh will double in size. Strain and rinse under cold water.

Cut the green beans and broccoli and steam or blanch in boiling water until softened (but still al dente). Rinse under cold water to stop the cooking process.

Toast almond in a small frying pan until fragrant. Roughly chop. Slice jarred roasted red peppers.

For the dressing whizz all herbs, oil, lemon juice, garlic, vinegar, chili and salt and pepper in a food processor.

In a large salad bowl, scatter Freekeh, then a mix of vegetables, some peppers and repeat to get a nicely mixed salad. Scatter over almonds and dress salad.    

Finally, crumble through some Persian Feta cheese and serve.

Freekeh Salad with Broccoli, Green Beans and Toasted Almonds

Freekeh is young green wheat. It is extremely good for you and it can be purchased at all health food stores. It stores very well in the sealed in Tupperware in the fridge for up to a week.

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!