Freekeh Summer Salad

#loveyourleftovers, top this wholesome salad with your favourite lean protein, such as chicken, beef, canned tuna or boiled eggs.


30g freekeh
½ tablespoon lemon juice
½ teaspoon extra-virgin olive oil
¼ cup mixed, fresh herbs (e.g. parsley,basil, mint)
4–5 cherry tomatoes
4–5 green beans
½ courgette
¼ capsicum
1 teaspoon sliced almonds or pine nuts


Bring a medium pot of salted water to the boil (if cooking freekeh).

1. Cook freekeh in pot of boiling water for 15 minutes, until tender with a bite. Drain,rinse under cold water and drain well. If you have already cooked your freekeh from the lamb dish, you will not need to do this.

2. Whisk lemon juice and olive oil together in a medium bowl. Finely chop herbs; halve or quarter tomatoes; very thinly slice green beans; peel courgette into ribbons and thinly slice core; thinly slice capsicum. Add all to bowl with dressing, along with almonds/nuts. Toss to combine and season to taste.

Nutritional Info 
Energy (kJ): 841
Energy (Cal): 201
Carbohydrate (g): 26.8
Protein (g): 8.5
Fat (g): 6.1
Saturated Fat (g): 0.6
Sugars (g): 6.9

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