Step 1

1 In a medium dry saucepan over medium heat, toast the freekeh, tossing, until fragrant, 2 to 3 minutes

Step 2

2 Add the water and 1/2 teaspoon of the salt and bring to a boil

Step 3

3 Reduce the heat, cover and simmer until the freekeh is tender, 15 to 20 minutes

Step 4

4 Drain any excess water and transfer the freekeh to a large salad bowl

Step 5

5 While the freekeh is cooking, remove the tough string that runs along the side of each sugar snap pea

Step 6

6 Bring a medium saucepan of water to a boil, add 1/4 teaspoon of the salt and blanch the snap peas until bright green and tender, about 2 minutes

Step 7

7 Drain immediately and let cool completely

Step 8

8 Cut each pea into thirds at an angle and add to the freekeh in the bowl

Step 9

9 Cut the leek in half lengthwise and slice into thin half-moons

Step 10

10 Put the slices in a bowl and cover with cold water to remove any dirt

Step 11

11 Using a slotted spoon or spider, lift the leeks out of the water and drain

Step 12

12 If they are still gritty, repeat the process

Step 13

13 In a large saute pan over medium-high heat, heat 1/4 cup of the olive oil until it shimmers

Step 14

14 Add the cleaned leeks and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender, about 5 minutes

Step 15

15 Add the mushrooms and cook, stirring, until they release their liquid, darken and soften, 4 to 5 minutes

Step 16

16 Transfer the mixture to the salad bowl and let cool

Step 17

17 Roughly chop the spinach and add it to the salad bowl

Step 18

18 Pour the lemon juice into a small bowl

Step 19

19 Pour in the remaining 1/4 cup of olive oil in a thin, steady stream while whisking vigorously

Step 20

20 Whisk in the remaining 1/4 teaspoon of salt

Step 21

21 Add the vinaigrette to the salad and toss to combine

Step 22

22 Taste, and season with more salt and/or lemon juice, if needed

Step 23

23 Serve at room temperature, or chill in the refrigerator and serve cold