corn and cucumber salad
with cracked freekeh
- 2 cups (380g) cracked freekeh (see note, page 123)
- 2½ cups (625ml) water
- 2 corncobs, husks removed
- 2 cups micro (baby) flat-leaf parsley leaves
- ½ cup (75g) sunflower seeds
- 2 long green chillies, thinly sliced
- ½ cup (80g) dried currants
- 2 cups stone sprouts+
- 2 Lebanese cucumbers, thinly sliced lengthways
- ¾ cup (180ml) buttermilk
- ¼ cup finely chopped chives
- ½ teaspoon sea salt flakes
- cracked black pepper
- Place the freekeh and water in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce the heat to low.
- Cook for 15 minutes or until almost tender. Remove from the heat and allow to steam, covered, for 10 minutes or until tender and the water has absorbed.
- While the freekeh is cooking, preheat a char-grill pan over high heat. Cook the corn, turning, for 20 minutes or until lightly charred all over.
- Cool slightly and cut the kernels from the corncobs. Set aside.
- To make the dressing, place the buttermilk, chive, salt and pepper in a bowl and stir to combine.
- Place the freekeh, corn, parsley, sunflower seeds, chilli, half the currants and half the dressing in a bowl, and toss to combine.
- Divide among bowls and top with the sprouts, cucumber and remaining currants. Serve with the remaining dressing. Serves 4.
+ Stone sprouts are an Asian herb with a sweet, crisp flavour and are available at health food stores or specialty grocers. If you can’t find them, substitute with mung beans or your favourite herbs.
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