Lemon Herby Greens & Grain Salad
ingredients
1 bunch asparagus
200g green beans
1 fennel
¾ cup uncooked freekeh
1 tablespoon extra virgin olive oil
½ cup chopped herbs parsley & mint
dressing:
2 tablespoons extra virgin olive oil
½ lemon, juiced
1 tsp wholegrain mustard
1 tsp honey
to serve:
crumbled feta cheese
toasted pepitas & sunflower seeds
cooked chicken or tofu
METHOD
1. Cook Freekeh according to packet directions. Drain and rinse under cold water to cool.
2. Meanwhile chop green beans and asparagus into 2-3cm pieces. Heat a small fry pan, and saute with 1/2 Tbsp olive oil until tender and slightly golden. Set aside.
3. Finely slice or shave fennel using a mandolin. Add to a bowl along with a drizzle of olive oil and squeeze of lemon juice. Massage with your hands to coat and soften fennel.
4. To make dressing combine all ingredients in a small bowl or jar. Whisk well to combine.
5. Combine cooked freekeh, fennel, sauted greens, herbs & dressing in a bowl. Toss to combine.
Serve topped with crumbled feta, toasted seeds & cooked chicken or tofu.