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Summer greens and freekeh salad with buttermilk dressing

  • 0:20 Prep
  • 0:20 Cook
  • 8 Servings


  • 200g cracked freekeh, rinsed
  • 250g green beans, trimmed, halved diagonally, blanched
  • 2 bunches white asparagus or green asparagus, halved diagonally, blanched
  • 5 radishes, thinly sliced
  • 2 baby fennel bulbs, thinly sliced, fronds reserved
  • 2 green shallots, thinly sliced

Buttermilk dressing

  • 60ml (1/4 cup) buttermilk
  • 1 lemon, rind finely grated, juiced
  • 1 1/2 tablespoons whole egg mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons horseradish cream


  • 1
    Place the freekeh in a saucepan and cover with cold water. Bring to the boil over medium heat. Reduce the heat to low and simmer, covered, stirring occasionally, for 20-25 minutes or until tender. Line a tray with paper towel. Drain freekeh and refresh under cold running water. Spread over the prepared tray to dry.
  • 2
    For the dressing, whisk the buttermilk, lemon rind, 2 tbs lemon juice, mayonnaise, sour cream, oil, vinegar and horseradish cream together in a bowl. Season.
  • 3
    Place the freekeh, beans, asparagus, radish, fennel and shallot in a large bowl. Pour over the dressing and toss gently to combine. Transfer to a serving platter and sprinkle with the fennel fronds.

Source: taste.com.au


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