The Ultimate Superfood Salad With Feta and Mint Recipe




  • 75g freekeh, cracked wheat or bulgar wheat
  • 350ml chicken or vegetable stock, or water
  • 50g quinoa
  • 200g broccoli
  • 100g sugar snap peas
  • 1⁄2 x 400g tin chickpeas, drained and rinsed
  • 1 tbsp toasted pumpkin seeds
  • 1-2 tbsp chia seeds, preferably ground in a mill or blender
  • 100g feta, crumbled
  • A handful of alfalfa sprouts
  • A couple of good handfuls of mixed leaves

For the dressing:

  • 2-3 tbsps lemon juice
  • 1 and a half tbsps Greek yogurt
  • 1 and a half tbsps extra-virgin olive oil
  • 1 tsp honey, preferably manuka
  • 2 tbsps chopped mint


* Wash grains separately in two to three changes of water or until the water runs clear. If you are using freekeh, put it into a pan and cover with the boiling hot stock or water. Bring to the boil and simmer, lid on, for 25 minutes, adding the quinoa for the final 10-12 minutes.

* If you are using cracked or bulgur wheat, place it in a pan with the quinoa, cover with the boiling hot stock or water, and gently boil for 12-15 minutes. When the grains are tender, drain thoroughly in a sieve to remove as much moisture as possible.

* Meanwhile, steam the broccoli for about 3 minutes and the sugar snaps for 1 minute or until they are tender but still have a crunch.

* In a bowl, combine the dressing ingredients with plenty of salt and pepper, taste and add extra lemon juice if needed. Mix with the still-warm grains and chickpeas. Then add the vegetables, seeds, feta, alfalfa sprouts and mixed leaves. Toss and serve straight away.

Recipe taken from Amazing Grains by Ghillie James. Published by Kyle Books, priced £25. Photography: Jonathan Gregson

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