Woman’s Weekly Living Series – July 2019

COOKERY

PER SERVING:

430 cals; 23g fat;

3.5g sat fat;

30g carbs

SERVES 4
✿ 200g (7oz) tenderstem
broccoli
✿ 150g (5oz) runner
beans, sliced
✿ 150g (5oz) green
beans, trimmed
✿ 200g (7oz) broad beans
✿ 200g (7oz) peas
✿ 250g pack Merchant
gourmet Freekeh
(microwaveable)
✿ 75g (2½oz) pistachios,

chopped

FoR tHE MuStaRd

VinaigREttE

✿ 4tbsp olive oil

✿ 1tsp dijon mustard

✿ 2tbsp sherry vinegar

1

Bring large pan of water

to the boil, add the

Tenderstem broccoli, runner

beans, green beans and

broad beans, and cook for 4

mins, then add peas and

cook for a further 1 min. Tip

into a colander and run cold

water over them.

2

For the mustard

vinaigrette, mix the

ingredients together with

a pinch of salt and pepper.

3

Heat the freekeh

according to the pack

instructions, then tip onto

a plate, top with the veg,

sprinkle over the pistachios

and drizzle with vinaigrette.

Freekeh salad
Freekeh is an ancient grain with a mildly smoky flavour. You can find it in ready-to-eat
sachets in most supermarkets