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.
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