Get ready to transform your meal time with a vibrant, nutritious dish that screams spring in every single bite! This Middle Eastern-inspired Spring Vegetable Freekeh Salad is not just a recipe - it's a celebration of seasonal produce that will tantalize your taste buds and impress even the most discerning food lovers. Packed with crisp asparagus, sweet peas, and peppery radishes, this salad is about to become your new obsession, offering a perfect balance of textures, flavors, and wholesome goodness that will make you fall in love with healthy eating all over again.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup freekeh, cooked
- 1 cup asparagus, chopped
- 1 cup peas
- 1/2 cup radishes, sliced
- 1/4 cup parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing the freekeh. Rinse 1 cup of freekeh under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed freekeh with
- 5 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 25-30 minutes, or until the freekeh is tender and the water has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork and set aside to cool.
- While the freekeh is cooking, prepare the vegetables. Rinse and chop 1 cup of asparagus into 1-inch pieces. In a small pot, bring water to a boil and add the chopped asparagus. Blanch for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- In the same pot of boiling water, add 1 cup of peas and cook for about 2-3 minutes until tender. Drain and also transfer to the bowl of ice water. Once cooled, drain again and set aside.
- Next, prepare the radishes. Rinse and slice 1/2 cup of radishes thinly. Set them aside for later use.
- In a large mixing bowl, combine the cooked freekeh, blanched asparagus, peas, and sliced radishes. Gently toss the ingredients together to mix them evenly.
- To make the dressing, in a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a pinch of salt and pepper to taste.
- Drizzle the dressing over the freekeh and vegetable mixture. Add 1/4 cup of chopped parsley and gently toss everything together until well coated with the dressing.
- Taste the salad and adjust seasoning with additional salt and pepper if necessary. Serve the salad at room temperature or chilled, garnished with extra parsley if desired.
Tips
- Freekeh Perfection: Rinse your freekeh thoroughly before cooking to remove any debris and ensure a clean, nutty flavor.
- Blanching Technique: The ice water bath after blanching vegetables is crucial - it stops the cooking process and helps maintain that beautiful bright green color and crisp texture.
- Dressing Dynamics: Whisk your olive oil and lemon juice dressing thoroughly to create a smooth, well-emulsified coating for your salad.
- Temperature Flexibility: This salad is delicious served either at room temperature or chilled, making it perfect for meal prep or picnics.
- Customization is Key: Feel free to add additional herbs like mint or swap radishes for another crunchy vegetable to make the recipe your own.
- Storage Tip: The salad can be stored in the refrigerator for 2-3 days, making it an excellent make-ahead lunch option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
