- 1 cup freekah & 1 tabs apple cider vinegar
- 200 grams cherry tomatoes cut in half
- 150 grams asparagus sliced finely
- 2 cups bitter greens-I used mustard cress, rocket & frisee
- 150 grams quality goats cheese
- 2 small zucchini, or 1 large
- 40 ml organic apple cider vinegar
- 120 ml extra virgin olive oil (or combine 60ml hemp oil with extra virgin)
- 2 teaspoons honey
- 1 eschallot finely diced or 3 spring onions finely sliced
- 1/2 cup roasted & peeled hazelnuts
- 1 teaspoon zest & 1 tablespoon juice from 1 lemon
- 2 teaspoons Dijon mustard
- 1 pinch freshly ground black pepper
- 2 pinches sea salt
- Soak freekeh for one hour, rinse and place into pot with 1 tablespoon of apple cider vinegar, cover with double the amount of water & bring to boil, then allow to simmer for 30-40 minutes till cooked (will still be chewy on the tooth as it’s a wholegrain!).
- Strain into a colander with another pot underneath to save some of the cooking water (if you want to store excess freekek in the fridge). Allow to cool.
- Using a Japanese slicer or mandolin slice zucchini length ways using the guard (watch your fingers) or slice as fine as you can with a knife.
To make vinaigrette
- Pre-heat oven to 180 degrees.
- Roast hazelnuts for 8 minutes or until golden.
- Wrap in a tea towel and rub them together to remove skins whilst hot.
- Roughly chop and place into a bowl, then add remainder of vinaigrette ingredients. Mix well and taste for seasoning.
- Place some freekeh onto a large serving dish, then arrange other ingredients, spoon over the hazelnut vinaigrette, and serve immediately.