Freekeh is green wheat that is harvested early, sundried and then taken through a roasting process giving it a unique flavour. Excellent for you and with a low glycemic index it's our summer grain of choice.
In a saucepan cover the freekeh grain and toasted caraway seeds with cold water and bring to the boil.
Reduce the heat to a simmer and cook until all the water has been absorbed - approximately 12 minutes. Remove from the heat and set aside to cool.
Brush zucchini with olive oil. On a barbecue or grill plate lightly char the zucchini ribbons on both sides and set aside to cool.
In a large bowl place the grilled zucchini ribbons with the blanched asparagus, basil leaves, peas and torn mozzarella with the rocket leaves and cooled freekeh.
Pour over the extra virgin olive oil and lemon juice then gently mix to combine.
Serve on a large platter with salt and pepper on top.
200 grams Farro freekeh
1 tablespoon Caraway seeds toasted
3 Courgette cut into thin ribbons
1 bunch fresh asparagus spears blanched
1/2 cup Basil leaves tightly packed
1 cup Frozen Peas defrosted
250 grams Massimo's mozzarella torn gently into small bite sized pieces
2 handfuls fresh rocket leaves
50 millilitres extra virgin olive oil
Juice of 1 lemon
Salt and freshly cracked pepper