Freekeh and Frisée

Ingredients for Freekeh and Frisée

• 170g (170 g) French green beans, trimmed

• 60ml (60 ml) Champagne vinegar or white wine vinegar

• 1 teaspoon Dijon-style mustard

• 3/4 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• 90ml olive oil

• 6 sun-dried tomatoes

• 6 cups (240 g) pale yellow frisée or curly endive leaves, washed and spun dry

• 1/2 cup (40 g) fresh flat-leaf parsley leaves

• 1/2 cup (70 g) niçoise or Kalamata olives, pitted

• 475ml (360 g) cooked freekeh, cooled

• 2 (130g / 130-g) cans tuna in olive oil, drained

• 4 large eggs, hard-cooked, peeled, and quartered

How to make Freekeh and Frisée

In a large saucepan of boiling water, blanch the green beans until just tender and bright green, about 2 minutes. Drain and transfer to a bowl of ice water to cool, then drain and set aside in the refrigerator.

In a medium bowl, whisk together the vinegar, mustard, salt, and pepper, then whisk in the oil until emulsified. Cut the sun-dried tomatoes into 1/8-inch-wide (3-mm-wide) strips and add to the dressing; if the tomatoes were not packed in oil, set them aside to soften in the dressing for at least 15 minutes.

Spread the frisée and parsley on a large serving platter. Make piles of the olives, freekeh, tuna, eggs, and beans; with a slotted spoon, transfer the tomatoes from the dressing to a pile in the frisée and drizzle everything with the dressing. Serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.