Asparagus, broad bean and freekeh salad, with pistachio & lemon dressing
Made at 34 Mayfair | Serves 4
300g asparagus, woody stems removed
100g broad beans
250ml vegetable stock
50g baby spinach (washed and dried)
½ small bunch mint leaves, roughly chopped
40g pistachio, lightly roasted and crushed
For the dressing
Juice of 1 lemon
100ml extra virgin olive oil
50ml sunflower oil
Salt and freshly ground black pepper
Place all the ingredients into jar and shake until emulsified
Soak the freekeh in bowl of cold water for 5 minutes. Pass through a sieve and rinse under cold water, then drain well.
Put the vegetable stock in a pan and add the freekeh. Bring to the boil then reduce the heat and simmer for 20-25 minutes, stirring from time to time. Remove from the heat and allow to cool. Once cold there should be no stock remaining.
Place the asparagus in a large pan pour in plenty of salted boiling water and place on a high heat for 4-5 minutes until the stems are tender but still have a little bite. Drain, allow to cool and pat dry.
To make the salad, cut the asparagus at an angle into 4cm lengths using all the asparagus. In a large bowl add the asparagus, freekeh, broad beans, mint, pistachio and spinach leaves.
Make the dressing by adding all the ingredients into a jar and shaking until emulsified, season to taste. Pour over the salad and mix well.
Serve in large salad bowl.