Vegetable Salad with Beans, Broccoli and Spinach

Ingredients

• 250 g unripe roasted wheat (Arabian freekeh)
• Salt
• 2 tbsp lemon juice
• 6 tbsp Olive oil
• 350 g Broccoli
• 300 g green beans
• 20 g baby spinach (2 handfuls)
• 400 g pinto beans (drained weight; canned)
• 1 red shallot
• 2 tbsp wine vinegar
• Pepper
• 5 g Basil (1 handful)
• 5 g parsley (1 handful)

Instructions

1. 1.

   Wash the freekeh, place it in a pot with 500 ml water, lightly salt, bring to a boil and simmer covered over low heat for 15–20 minutes. Mix with 1 tbsp lemon juice and 3 tbsp oil, let absorb and cool for 10 minutes until lukewarm.

2. 2.

   Meanwhile clean and wash the broccoli, cut into very small florets and cook in lightly salted water for about 4 minutes. Drain, shock in cold water and let drain. Clean and wash the green beans, cut into 3–4 cm pieces and cook in salted water for about 4 minutes, then shock and drain. Wash the spinach and pat dry. Rinse the pinto beans and drain. Peel the shallot and finely dice it.

3. 3.

   Whisk vinegar with remaining lemon juice, salt, pepper and remaining oil, fold in the shallot. Wash, dry and chop the herbs, then mix into the dressing. Combine freekeh, green beans, pinto beans, spinach and broccoli in a bowl, pour over the dressing and stir well. Taste the vegetable salad with beans, broccoli and spinach and serve on plates.