spring freekeh salad with asparagus, peas + radishes
I’m taking some time off the next few weeks to spend with my family and our new baby girl. In the meantime, I’ve asked a few of my amazingly talented blogger friends to fill in with guest posts. Say hello to Kelli of The Corner Kitchen. This gal is not only super sweet in real life, she also really knows her way around a kitchen. And she’s the queen of freekeh recipes — she’s even working on an eCookbook all about the whole grain and I’m already freekeh-ing out about it (yes, I went there). Mega thanks to Kelli for sharing this bowl of yums with us!
Hi there, Girl Versus Dough readers!!! I’m Kelli from The Corner Kitchen and I’m thrilled to be keeping you guys company today. First of all, huge congrats to Steph on her beautiful baby girl. I’ve been
a long time reader drooling over Steph’s baked goods for quite a long time, and it was this wonderful space that helped me tackle my fear of yeast breads (turns out there was nothing to be afraid of!). I was so lucky to meet Steph last year at the Big Summer Potluck, and one thing you have to know about her is that she is the sweetest person ever.
I came close to titling this post All My Favorite Spring Things in One Bowl. Except, I was thrown off by the freekeh and feta since those are more of all the time favorite things, than spring things.
Fun fact….radishes are kinda new to me. I mean, not new like I’m just learning what they are. I’ve always known about their existence. They just didn’t exist on my plate. They’re new to me, like I’ve just (finally!) learned to appreciate radishes a couple years ago. It’s an appreciation that’s turned into a minor obsession.
Growing up I tried them a few times when my dad added them to a salad…and by salad I’m talking chopped up iceberg with a few pieces of cucumber, tomato and said radishes. So, maybe you can see why I wasn’t over the moon about radishes. Not exactly the best introduction.
Perhaps we should chat about freekeh (a.k.a. my favorite whole grain) for a moment. First off, let me save you a little Googling, it’s pronounced free-kah. While it’s just starting to pop up in stores now, freekeh has actually been around for thousands of years. It’s a whole grain that’s packed with fiber, protein & awesome health benefits, and can be used similar to how you’d use quinoa, farro, barley, wheat berries or even brown rice. Freekeh comes in two forms – whole grain and cracked, and has a nutty, earthy taste.
I really love this salad for how versatile it is and how quickly it comes together. This recipe uses cracked freekeh…the texture is similar to bulgur and it cooks in about fifteen minutes. Substitute wholegrain freekeh to make your salad heartier and richer. Because freekeh is loaded with fiber and protein, this salad can easily be a meal in itself. It’s great for lunch or as a side dish, and perfect for picnics and bbq’s.
I prefer using fresh peas in this salad, although frozen peas work just as well. I recommend removing them from the freezer to defrost a little while before you begin making the salad.
- 1 cup cracked freekeh
- 2 cups water
- 1 cup fresh peas
- 1 bunch asparagus, ends trimmed and cut int 1/2-inch pieces
- 6 large radishes, sliced thin
- 1/3 cup crumbled feta
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 cloves garlic, minced
- 1/2 tablespoon honey
- 1/4 cup olive oil
- Fresh ground pepper
- Combine the cracked freekeh, water and a pinch of salt in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for approximately 15 minutes, until all the water has been absorbed. Remove the pan from the heat and cool completely.
- Meanwhile, to make the vinaigrette, whisk together the lemon juice, vinegar, garlic, honey and a pinch of salt & pepper in a small bowl. Slowly whisk in the olive oil, mixing until the vinaigrette has emulsified.
- In a large bowl combine the cooled freekeh, peas, asparagus, radishes and feta. Drizzle the desired amount of vinaigrette over top and mix to combine.
- Serve immediately, or store in a covered container in the refrigerator for up to four days.