Green Bean & Freekeh Nicoise Salad

1.5 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.
1 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 4

Preparation time: 15 minutes

Cooking time: 20 minutes

  • 2/3 cup whole grain freekeh
  • 6 eggs
  • 400g green beans, topped and tailed
  • 2 baby cos lettuce, leaves separated
  • 1/2 bunch parsley, leaves picked
  • 1/2 cup Kalamata olives, pitted
  • 1/4 bunch dill, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons Dijon mustard
  • 2 tablespoons capers
  • 2 tablespoons red wine vinegar
  • 1/3 cup reduced-fat Greek yoghurt
  • 8 anchovy fillets
  • 1/3 cup roasted almonds, roughly chopped


  1. Bring a large saucepan of water to the boil. Boil freekeh for 15-20 minutes or until tender. Drain and set aside.
  2. Place eggs in the same large saucepan, cover with water and bring to the boil. Turn down heat to medium and simmer for 4 minutes. Add beans for the last minute of cooking. Cool eggs and beans under cold water. Peel and halve eggs.
  3. Combine freekeh, beans, lettuce, parsley and olives in a large bowl.
  4. To make the salad dressing, combine dill, garlic, mustard, capers, vinegar and yoghurt in a small bowl. Pour over salad and toss to coat.
  5. Divide salad between serving bowls. Top with eggs and anchovies, and garnish with almonds.

Recipe and image courtesy of Sprout Cooking School.

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