Things have certainly changed since my last post, dear readers, as I went back to being vegetarian at the beginning of 2015. So no more bacon fat salads for me! Unfortunately, for some of you I’m sure, that also means none for you either.
On the bright side, I have been experimenting with some delicious new veggie recipes, and this one right here is an absolute cracker. If you haven’t come across freekeh before, it’s basically roasted cracked wheat and it has a gorgeous, quite distinct nutty flavour. You can pick it up at most supermarkets in the health food section, but if for some reason you can’t find it just double the amount of pearl barley.
1/2 cup cooked freekeh
1/2 cup cooked pearl barley
2 tbsp basil pesto
1/2 head broccoli, cut into small florets
2 spring onions, sliced
50g sugar snap peas, sliced
30g baby spinach
30g feta cheese, crumbled
Sea salt & cracked pepper
Cook the freekeh and pearl barley according to packet directions.
Allow the cooked grains to cool, then combine in a bowl and stir through the basil pesto. Add the broccoli, sugar snap peas and spinach, crumble over the feta cheese and season with salt and pepper. Stir well to combine and serve. Easy!
Serves 4 – 6