If you haven’t heard of freekeh, it’s time to get on it. This ancient grain is the latest new “superfood” to take off with vegans and non-vegans alike – and it’s easy to see why. Freekeh is made from green durum wheat that is roasted and rubbed to create its unique flavor. The grain is packed with protein (14g per 100g of freekeh), fiber and B vitamins. It actually beats quinoa in terms of protein and vitamins, which is good for people like me who just really can’t get on board with quinoa (I keep trying though). Besides the awesome nutritional attributes, it’s also just a really great tasting grain that cooks incredibly fast. It has a chewy, a dente texture so does well in soups and salads, and the slightly roasted, smoky flavor gives dishes a unique taste. I’m sold. For this summery salad, I used fresh, seasonal veggies cooked simply, and then tossed in a vibrant chive mustard dressing. Even though it’s technically a salad, it’s incredibly filling and satisfying, making it a great midweek meal. Ingredients (Serves 4-6) For the salad 200g cracked freekeh 300g new potatoes 225g English aparagus, woody ends snapped off 180g frozen broad beans 100g frozen petit […]