Courgette and Freekeh Salad with Lemon and Mint Dressing
Celebrate courgettes with this simple Courgette and Freekeh Salad drizzled with Lemon and Mint Dressing.
Servings: 4 people
Ingredients
- 2 large courgettes (or 4 small ones)
- 4 spring onions
- 250 grams freekeh pre-cooked
- 2 lemons juiced and zested
- 1 bunch fresh mint
- 125 millilitres olive oil
- salt and pepper to taste
Instructions
- Dice the courgettes into 1.5 inch pieces and add to a hot griddle pan.
- Cook the courgettes for 5 minutes before shaking them in the pan to ensure they don't stick.
- Keep cooking the courgettes for another 10 minutes (or until they are cooked through) shaking occasionally and adding the spring onions (whole) in the last 5 minutes of cooking.
- While the courgettes are cooking,make the dressing by whisking together the lemon juice, lemon zest, mint leaves, olive oil and a big pinch of salt and pepper.
- Taste the dressing and add more salt and pepper if desired.
- Remove the courgettes and spring onions from the heat.
- Slice the spring onions and add to a serving bowl along with the courgettes and half the dressing. (If serving the salad cold leave the courgettes and spring onions to rest until they get to room temperature then refrigerate until immediately before serving).
- Add the cooked freekeh to the courgettes and spring onions and mix.
- Drizzle over the rest of the dressing or alternatively serve it alongside the salad.