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

buttermilk dressing

  • ¾ cup (180ml) buttermilk
  • ¼ cup finely chopped chives
  • ½ teaspoon sea salt flakes
  • cracked black pepper
  1. 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. 
  2. 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.
  3. 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. 
  4. Cool slightly and cut the kernels from the corncobs. Set aside.
  5. To make the dressing, place the buttermilk, chive, salt and pepper in a bowl and stir to combine. 
  6. Place the freekeh, corn, parsley, sunflower seeds, chilli, half the currants and half the dressing in a bowl, and toss to combine. 
  7. 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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