Page 165 - COMING UNSTUCK by Sara tuck

addictive

freekeh salad

with almonds, zucchini, feta & pesto

Serves 4 On a recent trip to Melbourne to visit my darling eldest son
Henry I tried several versions of this salad. It can be made with
200g (7 oz) freekeh, washed either farro or freekeh, and changed up with the addition of
under cold running water currants, blanched green beans, black olives, sliced sun-dried
¼ tsp salt tomatoes or wedges of avocado.
4 tsp olive oil
⅔ cup slivered almonds Put the freekeh in a pot and cover with 300ml water. Add the
2 zucchini (courgettes), trimmed, salt and simmer over a gentle heat, covered, for 20 minutes.
sliced on an angle Remove from the heat and leave to sit in the pot, covered, for
1 clove garlic, crushed a further 20 minutes then fluff with a fork, drain if needed and
sea salt & freshly ground pepper pour out onto a flat dish to cool.
⅓ cup finely chopped parsley
⅓ cup finely chopped mint Heat 2 teaspoons of oil in a frying pan over a medium heat and
½ red onion, finely sliced cook the almonds for 5 minutes until golden. Tip out to cool,
150g (5 oz) marinated feta and add remaining oil to the pan. Add zucchini and garlic,
(Persian if you can get it), season with salt and pepper and cook over a medium heat for
crumbled 3 minutes. Cool for 5 minutes then layer all ingredients together
4 cups wild rocket (arugula) in a dish to serve, finishing with a final drizzle of pesto.
½ cup basil pesto (see p.231),
thinned with 2 tsp extra virgin
olive oil (reserve 2 tbsp to
garnish)

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