My music-maven friend Kelly asked me via Twitter if I had yet prepared anything with freekeh – the nutritious young, roasted greenwheat that is low GI and high in fiber – I hadn’t, and had not even seen it on any of our local grocery shelves. Learning that Trader Joe’s is now carrying the grain in pre-cooked vacuum sealed packages, I picked some up to give it a whirl  in my kitchen.

A few days ago I put together a salsa with some black beans and rosy dappled pluots that was so downright delicious I thought about expanding the salsa components to create a salad with the freekeh. The freekehs easy, nutty smokiness is just perfect with the sweet pluots. From my stash of Rancho Gordo, I cooked up small moro beans – beans that look like the prettiest mottled pebbles when dry – and used those to power up the dish and add savory texture. Heated interest comes in with sassy serrano along with piquant crunch of shallot that gets a short acidic bath while you prep other ingredients. A citrus and warm-spiced vinaigrette joins all together – this may look like more dressing than you will need, but use it all – I like this one juicy. Topped off with crumbled briny sheep’s milk feta, this is a colorful, lush, stunner of a salad worthy of a place of honor in your recipe file.

Salad of Freekeh, Black Bean and Pluot

Serves 4-6

Heidi Robb

1 8 oz. package pre-cooked freekeh

1 cup cooked black beans

2 firm-ripe dappled pluots (or large plums), thinly sliced

1 shallot shaved lengthwise and separated into thin strands

1 small serrano chile, minced (seeded or not depending on how much heat you prefer)

1/4 cup chives snipped into 1/2″ pieces (some chive blossoms are nice if you have any)

1 tablespoon each white wine vinegar, lime juice, orange juice

Pinch sea salt

Grindings of black pepper

1/4 teaspoon allspice

1/4 teaspoon cinnamon

1/2 teaspoon toasted ground coriander

1 teaspoon honey or agave

1/2 cup good mild olive oil

Crumbled feta

Place the sliced shallot in a small bowl and let macerate 15 minutes. Strain liquid into another bowl, reserving shallot pieces. Add salt, pepper, spices and honey to strained liquid and whisk to combine. Slowly whisk in olive oil, check seasoning.

In a serving bowl, combine freekeh, beans, pluots, shallot, chile and chives. Add all of dressing and toss gently. Top with crumbled feta and chive blossoms.

I enjoy most grain and bean salads best served at room temperature.