spring freekeh salad with asparagus, peas + radishes
I’m taking some time off the next few weeks to spend with my family and our new baby girl. In the meantime, I’ve asked a few of my amazingly talented blogger friends to fill in with guest posts. Say hello to Kelli of The Corner Kitchen. This gal is not only super sweet in real life, she also really knows her way around a kitchen. And she’s the queen of freekeh recipes — she’s even working on an eCookbook all about the whole grain and I’m already freekeh-ing out about it (yes, I went there). Mega thanks to Kelli for sharing this bowl of yums with us!
Hi there, Girl Versus Dough readers!!! I’m Kelli from The Corner Kitchen and I’m thrilled to be keeping you guys company today. First of all, huge congrats to Steph on her beautiful baby girl. I’ve been
a long time reader drooling over Steph’s baked goods for quite a long time, and it was this wonderful space that helped me tackle my fear of yeast breads (turns out there was nothing to be afraid of!). I was so lucky to meet Steph last year at the Big Summer Potluck, and one thing you have to know about her is that she is the sweetest person ever.
I came close to titling this post All My Favorite Spring Things in One Bowl. Except, I was thrown off by the freekeh and feta since those are more of all the time favorite things, than spring things.
Fun fact….radishes are kinda new to me. I mean, not new like I’m just learning what they are. I’ve always known about their existence. They just didn’t exist on my plate. They’re new to me, like I’ve just (finally!) learned to appreciate radishes a couple years ago. It’s an appreciation that’s turned into a minor obsession.
Growing up I tried them a few times when my dad added them to a salad…and by salad I’m talking chopped up iceberg with a few pieces of cucumber, tomato and said radishes. So, maybe you can see why I wasn’t over the moon about radishes. Not exactly the best introduction.
Perhaps we should chat about freekeh (a.k.a. my favorite whole grain) for a moment. First off, let me save you a little Googling, it’s pronounced free-kah. While it’s just starting to pop up in stores now, freekeh has actually been around for thousands of years. It’s a whole grain that’s packed with fiber, protein & awesome health benefits, and can be used similar to how you’d use quinoa, farro, barley, wheat berries or even brown rice. Freekeh comes in two forms – whole grain and cracked, and has a nutty, earthy taste.
I really love this salad for how versatile it is and how quickly it comes together. This recipe uses cracked freekeh…the texture is similar to bulgur and it cooks in about fifteen minutes. Substitute wholegrain freekeh to make your salad heartier and richer. Because freekeh is loaded with fiber and protein, this salad can easily be a meal in itself. It’s great for lunch or as a side dish, and perfect for picnics and bbq’s.
I prefer using fresh peas in this salad, although frozen peas work just as well. I recommend removing them from the freezer to defrost a little while before you begin making the salad.
Spring Freekeh Salad with Asparagus, Peas and Radishes
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 6 servings as a side dish 1x
- 1 cup cracked freekeh
- 2 cups water
- 1 cup fresh peas
- 1 bunch asparagus, ends trimmed and cut int 1/2-inch pieces
- 6 large radishes, sliced thin
- 1/3 cup crumbled feta
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 cloves garlic, minced
- 1/2 tablespoon honey
- 1/4 cup olive oil
- Fresh ground pepper
- Combine the cracked freekeh, water and a pinch of salt in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for approximately 15 minutes, until all the water has been absorbed. Remove the pan from the heat and cool completely.
- Meanwhile, to make the vinaigrette, whisk together the lemon juice, vinegar, garlic, honey and a pinch of salt & pepper in a small bowl. Slowly whisk in the olive oil, mixing until the vinaigrette has emulsified.
- In a large bowl combine the cooled freekeh, peas, asparagus, radishes and feta. Drizzle the desired amount of vinaigrette over top and mix to combine.
- Serve immediately, or store in a covered container in the refrigerator for up to four days.
Kelli, this salad looks fresh and hearty. I have yet to give freekeh a try, which, I must say, has to change. Pinning!
I want to make this just so I can say Freekeh!!!! Beautiful salad and right up my alley 🙂
What a gorgeous salad Kelli!! Freekeh is on my grains of discovery and I know I’ll be looking to you for recipes.
Yum ~ this looks delicious!! I’ve never tried using freekeh but will definitely have to give it a go!!
So pretty! What a great late spring/early summer salad!
This is, like, everything I love in one bowl. Pinning!
Thanks so much for having me today, Steph!!! xoxo
Yaaaay, Kelli! I’m so happy to see two of my favorite bloggers hanging together in one beautiful place! This salad looks bonkers delicious!
I haven’t tried freekeh but this looks like a great summer salad!
All the best spring flavors in one gorgeous dish! Love!
If this doesn’t scream healthy summer salad, I don’t know what does. I’m intrigued! Radishes bring me back to my child hood, so I’m going to have to try and find freekeh now.
Pingback: Leah’s Link Loves and Greek Yogurt Avocado Dip with Fresh Mint Recipe | Georgia Peach On My Mind
Hey Kelli! Glad to see you over here too. All you ladies are doing a fabulous job filling in for the new Miss Mommy.
I totally need to get myself some freekeh. I’ve heard about but have yet to make it. What would be a great recipe to start with to get my family’s appetite adjusted?
Have a wonderful weekend!
I’ve never had freekeh before!! It looks awesome!
Such a beautiful salad which absolutely screams of spring time! I love the vibrant colours too and the delicious crunch of the radish against the freekah! Looks like the perfect summer patio meal.