Photography: John Paul Urizar. Styling: Michele Cranston.
This vibrant grain salad brings together nutty freekeh, charred corn and juicy tomatoes in a punchy anchovy dressing that’s perfect for warm weather entertaining.
The freekeh salad works beautifully as a summer centrepiece or elegant Christmas side, with plenty of texture and flavour to complement any main.
Can’t get your hands on freekeh? You can use barley, farro or brown rice in this grain salad instead.
Ingredients
Method
ANCHOVY DRESSING Combine all ingredients in a small food processor, process until combined. Season with freshly ground black pepper.
Rinse freekeh in a sieve under cold running water, until water runs clear. Cook freekeh in lightly salted boiling water for about 20 minutes until tender; drain. Stir through half the Anchovy Dressing while still warm.
Heat a char-grill plate (or grill or barbecue) over high heat. Peel the corn husks; remove and discard the silks and husks. Cook corn, turning, for about 15 minutes, or until lightly charred all over. Cool slightly, then cut kernels from the cobs.
To assemble the grain salad, combine the freekeh and corn on a large serving platter, top with Sicilian olives, tomatoes, herbs and drizzle with remaining dressing.
Can I make this grain salad in advance?
You can cook the freekeh, make dressing and chargrill the corn a day ahead. Less stress, more festive celebration!
Serving suggestion…
This freekeh grain salad shines as part of a festive spread alongside glazed ham, barbecued lamb leg or stunning seafood dishes. Pair it with other summery sides like prawn salad, beetroot and feta salad, or a crisp green salad to create a colourful Christmas table.
What is freekeh?
Freekeh is young green wheat that’s been roasted and cracked, giving it a distinctive smoky, nutty flavour and a satisfyingly chewy texture.
Grain salad swaps
You can use barley, farro or brown rice in place of the freekeh.
Green wheat freekeh, a variety of wheat that is picked while it’s still green and roasted, contains more nutrients than regular wheat.
Pearl barley has had the husk removed and has been steamed and polished for faster cooking.
Farro, a cousin of wheat and spelt, like barley has a robust nutty flavour – both are boiled for about 45 minutes.
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