Freekeh Salad with Brussels Sprouts

Ingredients

• 1½ cups (300 g) freekeh
• ¼ cup (60 ml) extra-virgin olive oil, plus more for drizzling
• 1 teaspoon kosher salt
• ½ cup (120 g) capers (salt- or olive oil packed), drained and patted dry
• 2 large garlic cloves, thinly sliced
• 1½ pounds (680 g) Brussels sprouts, trimmed and thinly sliced
• ½ teaspoon freshly ground black pepper
• ½ loosely packed cup (10 g) fresh flat-leaf parsley, finely chopped
• 1 cup (145 g) unsalted blanched hazelnuts, toasted ) and coarsely chopped
• 2 tablespoons white wine vinegar
• 1 ounce (30 g) pecorino cheese, shaved into long strips

Instructions

1. 1Bring a medium saucepan filled with salted water to a rolling boil over high heat.
2. 2Stir the freekeh into the boiling water, lower the heat to a gentle simmer, and cook for 15 to 25 minutes until tender but chewy.
3. 3Drain the cooked grains and move them to a large serving bowl. Mix in 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt, then set aside. Tossing the warm grains with oil prevents them from clumping as they cool.
4. 4Warm another 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
5. 5Fry the capers in the hot oil for 4 to 6 minutes, stirring frequently until they turn golden brown and crispy. Make sure the capers are completely dry before frying so the oil doesn't splatter.
6. 6Remove the capers using a slotted spoon and place them on a paper towel to drain, keeping the remaining oil in the skillet.
7. 7Drop the sliced garlic into the skillet and cook over medium heat for about 30 seconds until lightly golden. Move the garlic to the plate with the drained capers. Watch the garlic closely, as it burns fast and turns bitter.
8. 8Pour 1 more tablespoon of oil into the skillet along with the sliced Brussels sprouts, black pepper, and the remaining 1/2 teaspoon of kosher salt. Cook over medium heat for 2 to 3 minutes until the sprouts wilt.
9. 9Transfer the cooked Brussels sprouts and chopped parsley into the bowl with the freekeh and mix well. Stir in the cooked garlic, chopped hazelnuts, white wine vinegar, and the final 2 tablespoons of olive oil.
10. 10Garnish the salad with the crispy capers, shaved pecorino cheese, a light drizzle of olive oil, and a pinch of flaky salt.

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