Victoria Werlé's canteen of the present moment: Freekeh, zucchini and cashew

A follower of instinctive and spontaneous cuisine (in Japanese "Ima" means "present moment"), Victoria Werlé has joined forces with English restaurateur Joe Elliott to launch a whole new form of vegetarian "canteen" which favors raw food and for zero waste, the young chef hardly ever peels the vegetables she cooks. Or an eco-responsible vision of fooding.

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.