Ingredients
- 1 cup uncooked Grünkern (green wheat) (200 g)
- 1 cup frozen peas (120 g)
- 1 cup frozen shelled edamame (150 g)
- 1 bunch green asparagus (500 g), cut at a slight diagonal into 3-5 cm long pieces
- finely grated zest from 1 organic lemon
- 2 green onions, finely sliced
- 1 handful fresh mint leaves, thinly sliced (plus some leaves for garnish)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice (plus more, if desired)
- sea salt and freshly ground pepper, to taste
Instructions
- Cook freekeh according to package instructions. Drain and set aside to cool.
- Meanwhile, bring a large pot of salted water to a boil. Add the asparagus pieces, peas and edamame and blanch for 2 minutes. Drain and cool under cold running water. Shake out the excess water.
- Place the freekeh and asparagus mixture in a serving bowl along with the lemon zest, green onion and mint. Drizzle with olive oil and lemon juice; toss gently to combine. Season with salt and pepper. Add more lemon juice if desired. Garnish with extra mint leaves, serve and enjoy!
Notes
Shelled edamame can be found in Asian markets and some larger supermarkets. If only sold in the pod, you will need about 300 g, and will need to shell them after blanching. Otherwise, you can also use frozen fava beans (also called broad beans), which if not already double-peeled, should be skinned after the podded beans have been blanched.