Calories 284, Fat 19g, Saturates 2.8g, Carbohydrates 19g, Sugars 1.1g, Protein 5.7g, Salt 0.94g
Rinse the freekeh in cold water and place in a pan with the bouillon, water and a pinch of salt. Bring to a simmer and cook for 25 minutes, or until just tender. Drain and set aside to cool slightly.
Heat a griddle pan over a medium heat and add the asparagus. Drizzle with a little oil and season. Cook, shaking the pan occasionally, until just tender and lightly charred.
While the asparagus is cooking, add all the rest of the ingredients to a blender and process until very smooth. Taste and adjust seasoning if necessary.
Assemble the salad, either warm or cold, by topping the freekeh with the asparagus and drizzling over the dressing.
Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta...