Freekeh, feta and vegetable salad served with lamb fillet
Serves: 4
 
  • 250 g freekeh, rinsed
  • 60 g feta, crumbled
  • 1 small red onion, cut into wedges
  • 1 small lebanese cucumber, cut into thin strips
  • 1 red capsicum
  • a handful of cherry tomatoes, quartered
  • 6 sun-dried tomatoes, chopped
  • a handful of baby spinach leaves
  • 1 tablespoon roughly chopped mint leaves
  • juice of ½ lemon
  • 1 small clove garlic, crushed
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
  1. Preheat the oven 200 degrees celsius.
  2. Cook the freekeh grains in a large pot of salted boiling water for approximately 40 minutes or until they are tender. Drain completely and set aside.
  3. Cut the capsicum in half and place cut side down, along with the onion wedges, on a baking tray. Drizzle over a little olive oil, and roast in the oven for 35 minutes, or until the capsicums are well softened. Remove from the oven and leave to cool.
  4. When cool enough to handle, peel the skin off the capsicum and slice into thin strips.
  5. In a large salad bowl, put the freekeh, spinach, capsicum, onion, cucumber, quartered tomatoes, chopped sun-dried tomatoes, crumbled feta and mint. Mix together.
  6. To make the dressing: in a small bowl or jar with a lid, add the garlic, pinch of salt, the juice of ½ a lemon, three tablespoons of extra virgin olive oil, and pepper. Mix or shake well to combine. Taste and adjust seasoning as required.
  7. Add dressing to the salad and gently stir through. I like to add a little dressing at a time so that I don't add too much. Nothing quite as bad as a soggy salad.
Recipe by Villiers Brown at http://villiersbrown.com/freekeh-feta-tomato-salad/