Hero's Broccoli Salad with Freekeh & Toasted Almonds

Serves 6-8

  • 1 1/2 cup Freekeh, cooked and rinsed under cold water
  • 15 green string beans cut in half
  • 1 head broccoli, cut into small florets, stem too
  • ½ cup slithered almonds, toasted
  • 1/4 cup (jarred) roasted red peppers, sliced thinly
  • 40g Persian Feta cheese

For the Dressing: 

  • 4-5 tablespoons good quality olive oil
  • 1 clove garlic, finely chopped
  • ½ long red chili, finely chopped
  • 1 lemon, juice and zest
  • 2 tablespoon red wine vinegar
  • ¼ bunch continental parsley
  • 1 tablespoon of 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.

Hero's Broccoli Salad with Freekeh & Toasted Almonds

Freekeh is young green wheat. It is extremely good for you and it can now be purchased at major supermarkets and all health food stores. It stores very well in the sealed in Tupperware in the fridge for up to a week. You could use cous cous, pearl barley, burgul wheat or even rice as substitutes. 

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!