Name: Freekeh with pickled spring vegetables recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 1 zucchini, very thinly sliced; 1 yellow patty pan squash, very thinly sliced; 42.00 gm lemon juice; 18.20 gm extra virgin olive oil, plus extra to drizzle; Pinch dried chilli flakes; 250.00 ml freekeh, rinsed; 1 bunch asparagus, trimmed; 2 radishes, trimmed, very thinly sliced; 250.00 ml watercress sprigs; 120.00 gm smooth ricotta; Lemon zest, to serve

Freekeh with pickled spring vegetables recipe

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Irresistible side dish bursting with nutritious greens, grains, and vegetables - seconds guaranteed!

Ingredients:

1 zucchini, very thinly sliced
1 yellow patty pan squash, very thinly sliced
42.00 gm lemon juice
18.20 gm extra virgin olive oil, plus extra to drizzle
Pinch dried chilli flakes
250.00 ml freekeh, rinsed
1 bunch asparagus, trimmed
2 radishes, trimmed, very thinly sliced
250.00 ml watercress sprigs
120.00 gm smooth ricotta
Lemon zest, to serve

Instructions:

Combine zucchini and squash in a bowl. Drizzle with lemon juice, oil, and chilli. Season with salt and pepper, then mix well. Let it sit at room temperature until ready to use.
In a saucepan over high heat, combine freekeh with 3 cups of water. Bring to a boil, then lower the heat and simmer covered for 35 to 40 minutes. Add asparagus for the last 2 minutes of cooking until tender and liquid is absorbed. Let stand covered for 5 minutes before serving.
Arrange freekeh and asparagus gracefully on a large platter. Add pickled vegetables, sliced radish, and watercress. Drizzle any leftover pickling liquid. Garnish with dollops of ricotta, a drizzle of extra oil, and a sprinkle of zest. Season with salt and pepper before serving.

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