Broccoli & Freekeh Salad with Persian Fetta, inspired by Petition Kitchen

Put freekeh in a sieve and rinse well under cold water. Place in a pot and cover with water (general ratio is 1 part freekeh to 3 parts water). Bring to a boil and then reduce to simmer for 30 minutes, until all the water is absorbed and freekeh is tender.

Put a pot of water on and bring to the boil (for step 3). Soak raisins in a little boiling water. Cut broccoli into bite-size florets and thinly slice stems. Thinly slice spring onion on a slight angle. Roughly chop walnuts. Zest lemon and cut in half. Pick parsley and mint leaves (discarding stems) and roughly chop.

Once water is boiling, add broccoli florets and stems. Cook for 2 minutes more, until broccoli is bright green (or to your liking). Drain and immediately rinse broccoli under cold water to refresh and stop the cooking process.

Tip! If you prefer, you can use a steamer basket and steam your broccoli.

In a salad bowl combine lemon zest and juice (to taste), spring onion and 2-3 Tbsp olive oil. Mix well. See tip.

Tip! Use extra virgin olive oil if you have it.

Add walnuts and seeds to a dry pan over medium heat. Toast, tossing, 3-4 minutes or until lightly golden. Remove from heat.

To the bowl of dressing add freekeh, broccoli, drained raisins, nuts and seeds and toss well in the dressing. Add chopped parsley and mint along with crumbled persian fetta to garnish. Enjoy!

Put freekeh in a sieve and rinse well under cold water. Place in a pot and cover with water (general ratio is 1 part freekeh to 3 parts water). Bring to a boil and then reduce to simmer for 30 minutes, until all the water is absorbed and freekeh is tender.

Put a pot of water on and bring to the boil (for step 3). Soak raisins in a little boiling water. Cut broccoli into bite-size florets and thinly slice stems. Thinly slice spring onion on a slight angle. Roughly chop walnuts. Zest lemon and cut in half. Pick parsley and mint leaves (discarding stems) and roughly chop.

Once water is boiling, add broccoli florets and stems. Cook for 2 minutes more, until broccoli is bright green (or to your liking). Drain and immediately rinse broccoli under cold water to refresh and stop the cooking process.

Tip! If you prefer, you can use a steamer basket and steam your broccoli.

In a salad bowl combine lemon zest and juice (to taste), spring onion and 2-3 Tbsp olive oil. Mix well. See tip.

Tip! Use extra virgin olive oil if you have it.

Add walnuts and seeds to a dry pan over medium heat. Toast, tossing, 3-4 minutes or until lightly golden. Remove from heat.

To the bowl of dressing add freekeh, broccoli, drained raisins, nuts and seeds and toss well in the dressing. Add chopped parsley and mint along with crumbled persian fetta to garnish. Enjoy!