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🥗 Fresh Asparagus Freekeh Salad

429 kcal · 30 min · 4 servings

Ingredients

• 250 g green asparagus
• salt
• 1 yellow zucchini
• 1 green zucchini
• 4 radishes
• 1 organic lemon
• 3 tbsp white wine vinegar
• 1 tsp honey
• 1 pinch chili flakes
• 1 pinch finely ground white pepper
• 250 g green wheat (freekeh; alternatively green spelt)
• 200 g sour cream (24 % fat)
• 2 tbsp olive oil
• pepper

Instructions

1. 1. Wash the asparagus, trim off the woody ends, and peel the bottom third. Cut the stalks into bite-sized pieces and steam them for about 6 minutes over boiling salted water. Immediately cool them down with cold water and place them in a bowl.
2. 2. Wash the zucchini and radishes, grate them finely, and add them to the asparagus. Rinse the lemon under hot water, dry it, and set aside some lemon zest for garnish. Finely grate the rest of the peel and squeeze out the juice.
3. 3. Mix the vinegar with 3 tablespoons of lemon juice, 100 milliliters of water, half a teaspoon of salt, honey, chili flakes, and pepper. Taste the marinade, pour it over the vegetables, stir gently, and let it marinate covered for at least 2 hours. Drain the liquid afterwards.
4. 4. Cook the freekeh for about 15 minutes until al dente in boiling salted water, according to package instructions, starting 15 to 20 minutes before serving. Meanwhile, stir the sour cream with the remaining lemon juice and lemon zest until smooth and season with salt.
5. 5. Drain the freekeh, let it drip dry, and place it on a pre-warmed plate. Arrange the vegetables on the freekeh, dollop the sour cream mixture on top, drizzle with oil, and grind some pepper over it.

Nutrition per serving

• kcal: 429
• Protein: 11 g · Fett/Fat: 22 g · Carbs: 45 g