COME AND VISIT OUR WAREHOUSE SHOP OPEN MON-FRI 9AM-5PM

Warm Freekeh Salad with Spinach and Egg

Warm Freekeh Salad with Spinach and Egg

Freekeh is an extremely healthy grain, it's high in fibre with three times as much protein as brown rice and is excellent at promoting good gut health. Freekeh is produced in a unique way. It's a young wheat - harvested when it's still green, then the whole kernels are roasted and effectively burnt before threshing to reveal the green wheat inside the husks. This results in a delicious grain that's slightly chewy with a nutty, smoky and earthy flavour. If you're new to Freekeh, here's is a super healthy simple recipe to try at home.

Ingredients for Freekeh Primavera recipe

2 cups of Fire Grain Freekeh
1/3 Cup of Olive oil 
200-250g fresh spinach or fresh chard
5 Garlic cloves - thinly sliced
A pinch of sea salt
Black pepper
Juice of 1 freshly squeezed lemon
Optional: Egg or creme fraiche

1. First cook the Freekeh - simply wash the grains in cold water, soak for 15 minutes (optional) and simmer in twice it's volume of water with a pinch of salt for 20-25 minutes.

2. Wash the spinach - no need to dry. 

3. In a wide saucepan, heat the olive oil and add the garlic.

4. Gently simmer the garlic and add the spinach - with the stalks.

5. Put the lid on the saucepan and steam the spinach in it's own water for a few minutes until it's softened.

6. Add the cooked Freekeh, put the lid back on and cook for a further 5-7 minutes.

7. Stir, taste and season with sea salt and ground black pepper.

8. Serve with a generous squeeze of fresh lemon. You can top with a poached egg or add creme fraiche and a grating of black pepper. Enjoy!

 



Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Somerset Foodie recipes - let us inspire you...

Chorizo, White Bean & Potato Stew Recipe
Chorizo, White Bean & Potato Stew Recipe

4 Comments

A few years ago I was lucky enough to go on a cycling tour with a few mates where we followed the Ebro River in Spain, from its source, down into the famous Rioja wine region. As this was a self-guided tour we were given two pieces of advice when it came to lunch stops.
Butternut Squash and Sage Risotto - Somerset Foodie - Ingredients to inspire
Butternut Squash & Sage Risotto

It's fairly straightforward making a risotto but there are a few things you can do to take your risotto-making skills to the next level.  Your choice of rice is key:  Arborio is an obvious choice but in Italy, Carnaroli rice is the king for risotto. It has a higher starch content than Arborio which gives your risotto a creamier finish. 
Japanese Gyozas
Japanese Gyozas

1 Comment

Gyozas are little, half moon shaped dumplings made out of a hot water, wheat flour pastry and stuffed with pork, duck, chicken and vegetables. They are generally steamed before being crisped up in a pan and served with a dipping sauce. We think of Gyozas as being Japanese, in fact they actually originated in China but were adopted by the Japanese as they are soooooo good.