For this new recipe, Victoria takes us into oriental flavors, with a dish based on freekeh, green wheat roasted over a wood fire, with a smoky and mineral taste.
Freekeh, zucchini and cashew
Preparation time: 30 minutes
Cooking time: 30 minutes
For 6 people
For the salad:
400g freekeh
2 zucchini, cut into wedges
Olive oil
1 pinch of ground hot pepper
1 bunch sorrel, stripped and coarsely chopped
100 g of parmesan in shavings
1 handful of shallot pickles
1 handful of roasted cashews
½ bunch mint, stripped and chopped
For the dressing:
2 tablespoons pickle juice
3 tablespoons of walnut oil
3 tablespoons of olive oil
Salt and pepper from the mill
Preheat the oven to 200 ° C.
Cook the freekeh in salted boiling water for about fifteen minutes. Let it cool.
Coat the courgettes with olive oil and a pinch of chilli. Salt and bake at 200°C for 15 minutes.
Prepare the dressing and pour it over the freekeh.
Add the rest of the salad ingredients, and mix gently so as not to crush the zucchini flesh.
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