Making one recipe that ticks several boxes frees up your time for your favourite weekend shenanigans.
This freekeh (green cracked wheat) salad is filled with vegetables and herbs tossed in a zingy vinaigrette, and is perfect to have on hand for busy weekends. It's great on its own for lunch, or served alongside grilled fish or chicken for dinner, or mounded onto a meal salad. Serve it on a big platter, make it pretty and you have a perfect dish for company. The next day, have a little with a boiled egg and some greens for brunch, or toss with tuna or salmon and stuff inside a wrap or pita. This recipe makes enough to snap into a container, pop it in the fridge, and eat for a few days. You'll find it very handy to dive into! The picture shows it served with some shaved sheeps cheese, but some feta or crumbled goat cheese works just as well.
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