Freekah and charred broccoli salad with tahini-yoghurt

Prep 20 mins

Cook 45 mins

Serves 4

Difficulty 2

One of the keys to beautiful salads is contrasting textures – crunchy, creamy, tender, chewy – and this salad of wholegrains and broccoli illustrates the point. Charring the broccoli without overcooking it helps keeps it nice and crunchy as well as adding caramelisation and smoke. This salad holds up well in the fridge for a few hours, so you can make it ahead of time, although it’s also great served warm.

200g (1 cup) freekeh or farro (see note), rinsed

1 large head of broccoli, cut into florets

Olive oil for brushing

Roasted sesame seeds, to serve


100g (1/3 cup) thick natural yoghurt (see note)

1 tbsp tahini

1 small garlic clove, finely grated


1 large handful of mint leaves, plus extra leaves to serve

1 handful of coriander leaves, plus extra leaves to serve

Juice of 1 lemon, or to taste

2 tbsp extra-virgin olive oil, plus extra for drizzling (optional)

1. Cook freekah in a large saucepan of boiling water until tender (about 40 minutes). Drain well, then set aside to cool.

2. Meanwhile, heat a large frying pan, chargrill pan or barbecue over high heat. Brush broccoli lightly with oil and fry or grill, turning occasionally until charred (2-4 minutes each side). Transfer to a mixing bowl.

3. Meanwhile, for tahini-yoghurt, stir ingredients in a bowl and season to taste.

4. For mint coriander dressing, stir ingredients in a separate small bowl and season to taste.

5. To serve, add coriander dressing to broccoli with freekeh, toss and season to taste. Transfer to serving bowls and serve topped with tahini-yoghurt and scattered with sesame seeds to taste.



N O T E 

Freekah and farro are available from select delicatessens and health food shops. If unavailable you can use pearl barley; you may not need to cook it as long.

Recipe and image by Eatable. Linens by Cultiver. Bowl by Katherine Mahoney Ceramics.

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