Spring Pea & Freekeh Salad

To the salad-uneducated, salad is boring, salad is a side dish and salad is a lunch time food… Wrong. When done right, there’s nothing better than diving into a big bowl of stuff covered in a delicious dressing and a liberal handful of herbs.

Spring Pea & Freekeh Salad

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 1 cup freekeh soaked overnight
  • 2 zucchinis peeled/cut into ribbons
  • 200 g snow peas
  • ½ cup green peas fresh or frozen and thawed
  • ½ cup mixed sprouts
  • 1 cup rocket leaves
  • ½ bunch parsley
  • ½ bunch mint
  • ¼ cup almonds toasted
  • 1 lemon
  • ¼ cup olive oil
  • 1 clove garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper


  • Rinse the soaked freekeh through a colander, then place into a medium saucepan with 1.5 cups water. Bring to boil, the simmer for 30 minutes. Freekeh will be soft, but will still have some chew to it.
  • To make the dressing, combine the zest and juice of the lemon together with the olive oil, minced garlic clove and salt and pepper and set aside.
  • Roughly chop the snow peas (I cut mine diagonally into strips), pull the mint leaves away from the stem, combine with the parsley (stems are okay here) and roughly chop the herbs too.
  • Combine snow peas, herbs, rocket leaves, sprouts and peas in a big bowl, ready to mix with the remaining ingredients once they’re cooked.
  • Cook the zucchini over a barbecue or griddle pan. Season the surface you’re using with a drizzle of olive oil, then spread out the zucchini ribbons and sprinkle with salt and pepper. Cook each side of the zucchini for about a minute and a half, then set aside.
  • When the freekeh is cooked, add to the bowl along with the zucchini, then pour over dressing and give everything a good mix.
  • Taste and adjust salt and pepper to your liking.
  • Top with chopped, roasted almonds and serve while warm.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Salad, Snack
Keyword almond, freekeh, zucchini
Allergy Dairy Free, Gluten Free, Lactose Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Raw, Vegan, Vegetarian
Author: Kate Levins

Mix up this basic recipe and make the most of all the beautiful vegetables in season in spring with your favourite grains. Give asparagus, broad beans, silverbeet, artichokes, sweet corn and more a try with grains and seeds such as quinoa or even sprouted buckwheat!

Visit Kate Levins’ website, Nourishing Club, to find more wholefoods recipes with a holistic approach.


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About the Author: Kate Levins

Kate Levins is a holistic Nutritionist, writer, caterer and plant-based food educator. Kate practices clinically as a Nutritionist, and teaches cooking classes and workshops that combine nutritional information with practical ways in which to incorporate the benefits of good nutrition, every day. The goal of Kate’s teachings and her work overall, endeavors to show people that healthy eating can be simple! She’s also passionate about showing people how delicious it is to incorporate more plant food on their plates at each meal.

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