Freekeh Salad

Ingredients

• 250 g green asparagus
• Salt
• 1 yellow zucchini
• 1 green zucchini
• 4 radishes
• 1 Organic lemon
• 3 tbsp white wine vinegar
• 1 tsp Honey
• a pinch chili flakes
• 1 pinch finely ground white pepper
• 250 g green wheat (freekeh; alternatively grünkern)
• 200 g sour cream (24% fat)
• 2 tbsp olive oil
• Pepper

Instructions

1. 1.

   Clean the asparagus, trim woody ends and peel lower third. Cut stalks into finger‑length pieces and steam in boiling salted water for about 6 minutes. Then shock with cold water and transfer to a bowl.

2. 2.

   Wash and peel zucchini and radishes, finely grate them and add to the asparagus. Peel lemon hot, dry rub, pull some zest for garnish, set aside; grate remaining peel and squeeze juice.

3. 3.

   Mix vinegar with 3 tbsp lemon juice, 100 ml water, ½ tsp salt, honey, chili flakes and pepper; taste and adjust. Pour over vegetables, gently combine, cover and let stand at least 2 hours. Then drain excess liquid.

4. 4.

   15–20 minutes before serving cook freekeh in boiling salted water according to package for about 15 minutes until al dente. Meanwhile whisk sour cream with remaining lemon juice and zest, season with salt.

5. 5.

   Drain freekeh, let it rest, then place on a warmed plate. Arrange vegetables over the freekeh, dollop sour‑cream sauce, drizzle olive oil, and finish with freshly ground pepper.