• Lucie Ellis

47. Greek Grain Salad


Quick fridge forage salad bulked out with some freekeh, a lovely nutty firm grain that added texture, and served alongside a blob of amazing magical Milk Shed basil mayo 👍


For 2:

About 50g freekeh or other grain - bulgur or barley would be good

250g tomatoes

A handful of jarred roast peppers

1 courgette

3 spring onions

2 inches cucumber, diced

A few olives pitted

Handful of basil or parsley leaves

50g feta, crumbled

Handful of soft leaves

1tsp capers

2tbsp olive oil

1tsp wine vinegar or lemon juice

Cook the freekeh in boiling water til it’s just cooked (roughly 10 mins) drain and leave to steam dry in the sieve.

Cut the courgettes into large chunks and fry in a little olive oil to char the outsides for 3-4 minutes adding the roughly chopped spring onions for the last minute to slightly soften.


Cut the tomatoes into big chunks and gently toss with all the other ingredients, seasoning to taste. Serve with bread for mopping up and fresh basil mayo.


FOR THE MAYO:

1 clove garlic

1 30g bunch basil

200g mayo

Place the ingredients (including the basil stalks) in a processor for long enough to turn a lovely shade of green, a good 2 minutes. Season with salt and a tiny splash of vinegar to taste.


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