Name: Grain salad with corn, Sicilian olives, tomatoes & anchovy dressing
Ingredients: 2 cups freekeh (see Tips); 2 cobs of corn; 1 cup pitted Sicilian green olives; 350g multi-coloured cherry tomatoes, halved; ½ cup flat-leaf parsley, coarsely chopped; ½ cup small mint leaves; ANCHOVY DRESSING; 2 anchovies, finely chopped; 1 clove garlic, crushed; ½ cup extra virgin olive oil; 1 Tbsp Dijon mustard; 1/3 cup red wine vinegar

This grain salad is filled with goodness – the combination of corn, sicilian olives and tomatoes are elevated by the zingy dressing.

Ingredients

2 cups freekeh (see Tips)

2 cobs of corn

1 cup pitted Sicilian green olives

350g multi-coloured cherry tomatoes, halved

½ cup flat-leaf parsley, coarsely chopped

½ cup small mint leaves

ANCHOVY DRESSING

2 anchovies, finely chopped

1 clove garlic, crushed

½ cup extra virgin olive oil

1 Tbsp Dijon mustard

1/3 cup red wine vinegar

Method

For the Anchovy Dressing, combine all ingredients in a small food processor, process until combined. Season with freshly ground black pepper.

Rinse freekeh in a sieve under cold running water, until water runs clear. Cook freekeh in lightly salted boiling water for about 20 minutes until tender; drain. Stir through half the Anchovy Dressing while still warm.

Heat a chargrill plate (or grill or barbecue) over high heat. Peel the corn husks; remove and discard the silks and husks. Cook corn, turning, for about 15 minutes, or until lightly charred all over. Cool slightly, then cut kernels from the cobs.

To assemble the salad, combine the freekeh and corn on a large serving platter, top with olives, tomatoes, herbs and drizzle with remaining dressing.

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