Freekeh is made from young, green durum wheat and has a lovely nutty and slightly earthy taste. It is a great source of protein, fiber, B vitamins and minerals (especially manganese). This super nutritious dish makes a great lunch or light dinner and – on hotter days – tastes equally delicious served cold.
What you need:
2 tbsp rapeseed oil
1 onion – finely chopped
2 garlic cloves – minced
300g baby spinach – washed
1 medium broccoli – washed and cut into small florets
320g freekeh
Handful of almond flakes
Coriander leaves (optional)
Salt and pepper to taste
For the dressing:
4 tbsp tahini
3 tbsp soy sauce
5 tbsp water
How you do it:
Start by boiling or steaming the broccoli until tender, but not too soft.
Drain hanging on to the broccoli water (not only does it make a delicious and completely natural stock, but you’ll make the most of all the nutrients that have been ‘lost’ to the water by reusing it).
Put the broccoli aside for later.
Meanwhile prepare the tahini dressing.
In a little bowl mix the tahini with the soy sauce and enough water to allow everything to combine well.
Bring your broccoli stock back to the boil and pour in the freekeh (add more water if necessary, you should have approximately one part freekeh to three parts liquid).
Simmer until tender, this should take roughly 20 minutes using cracked freekeh.
Meanwhile heat up the rapeseed oil in a frying pan and fry the onion for a few minutes before adding the garlic.
Stir frequently and fry for another minute until the garlic is lightly browned.
Now wilt the baby spinach, slowly adding handful after handful to the frying pan.
Keep a couple of handfuls for later.
Drain and briefly rinse the freekeh and – together with the broccoli – add it to the wilted spinach.
Give everything a stir and season to taste, before turning off the heat and mixing in the remaining spinach and the almond flakes.
Serve with a sprinkle of coriander leaves and a generous drizzle of tahini dressing.
