Lemon & Greens Freekeh

Freekeh is an ancient grain high in fibre and protein! Use it as an alternative to rice. This fresh and tasty salad is a great lunch option, satisfying all your nutritional requirements with an omega-3 boost from the salmon. Try adding a boiled egg for an extra protein hit!

Lemon & Greens Freekeh

Servings 1
Prep Time 10 minutes
Cook Time 15 minutes



  • ¼ broccoli finely chopped
  • ½ courgette peeled into ribbons
  • ¼ lemon juiced
  • 25 g freekeh
  • ½ tsp extra-virgin olive oil

Mint Yoghurt

  • 2 Tbsp mint leaves picked
  • 2 Tbsp yoghurt

To Serve

  • 50 g cooked salmon
  • ¼ lemon cut into wedges


  • Before you start. Bring a medium pot of salted water to the boil.
  • Prep freekeh. Prep broccoli, courgette and lemon.
  • Cook freekeh. Add freekeh to pot of boiling water and cook for 12 minutes. Add broccoli to pot and cook for a further 2-3 minutes, until bright green and tender. Drain well.
  • Finish freekeh. In a bowl, toss freekeh, broccoli, courgette, lemon juice and olive oil together. Season to taste with salt and pepper.
  • Prep mint yoghurt. Prep mint and add to a small bowl with yoghurt. Mix to combine and season to taste with salt and pepper.
  • Serve freekeh topped with salmon and mint yoghurt. Squeeze over lemon.


Energy 1288 kJ | 308 kCal | Carbohydrates 20.7 g | Protein 21.7 g | Fat 14.8 g
Calories: 308kcal

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