In this recipe I have used the grain in a salad. The chewiness of the freekeh, with the delicious spiced roast vegetables, the creamy feta (feel free to omit for a vegan version) and the crunchy nuts make for a winning combination. This is the perfect accompaniment to a main dish. It would be lovely with a grilled salmon fillet or even some chicken. I made this with whatever vegetables were in my fridge at the time. Feel free to substitute for any veggies you have on hand. Anything works really! I hope you enjoy the salad and if you re-create it please tag me it on Instagram @cocohealth and #cocohealth.
1 cup freekeh (uncooked)
1 bag greens (spinach/mixed lettuce)
1 sweet potato
1/4 cup pepitas (pumpkin seeds)
4 tbsp sesame seeds
1/4 cup tahini
1 tbsp miso paste
1/2 lemon, juiced
Salt + pepper
How to make.
1. Preheat oven to 180 degrees celsius.
2 Cook 1 cup freekeh according to the instructions on the package.
3. Whilst the freekeh is cooking, cut the sweet potato, eggplant and zucchini and lay on a tray lined with baking paper. Spray with oil of choice (I use coconut oil), and season all the vegetables with sea salt and paprika. On the sweet potato, add some cinnamon as well. Cook in the oven for approximately 30 minutes or until cooked. Keep checking to ensure they don't burn.
4. Heat a pan over the stove and dry toast the seeds for a couple of minutes until they slightly brown. Remove from heat once lightly toasted to ensure they don't burn.
5. In a bowl toss the greens, freekeh, roasted vegetables, toasted seeds, chopped parsley and feta.
6. For the dressing, simply mix ingredients together and add water gradually until the dressing reaches a runny consistency.