Freekeh Salad with Roasted Vegetables
By the Gracious Vegan
Freekeh, besides having an awesome name, has many advantages: it cooks relatively quickly, it has a nutty flavor, and it’s a whole grain. In this salad, which could serve as the main dish of a meal and would be lovely at a summer picnic, freekeh is tossed together with roasted vegetables, currants (or other dried fruit), lemon zest, and a light dressing. It can be served cold or at room temperature, can be customized, and goes well with many foods.
Makes 4 servings
Roast the vegetables. Use my Guide for Roasting Vegetables (no-oil) or whatever approach you’re comfortable with for roasting 1 pound of vegetables.
1 pound of vegetables (any single vegetable or combination, including butternut squash, cauliflower, sweet potato, carrots, kale, broccoli, cabbage), cut into bite-size pieces
Cook the freekeh. Follow package directions for cooking the freekeh, or use these. Combine the broth and freekeh in a medium saucepan and bring to a boil. Decrease the heat to achieve a simmer, then cover and cook for 15-20 minutes, until the freekeh is tender and has absorbed most or all of the broth. Fluff it with a fork and let it cool a bit.
1.25 cups vegetable broth
1/2 cup cracked freekeh (also suitable, but check timing and liquid amounts: farro, hulled or pearled barley, kamut, brown rice, spelt, triticale, wheat berries)
Make the dressing. Whisk or shake these ingredients together in a bowl or jar.
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon water
1 Tablespoon tahini
1 teaspoon Dijon mustard
Salt and pepper to taste
Putting it together. In a large bowl toss together the following ingredients.
The roasted vegetables
The cooked freekeh
1/2 cup currants or golden raisins (or other dried fruit)
1 Tablespoon lemon zest
Drizzle with most of the dressing and toss to coat. Taste and adjust seasonings. Just before serving, stir in the herbs and use more of the dressing, if needed (or save the dressing for the leftovers).
1-3 Tablespoons finely chopped mint or other herb (optional)
Timing: varies depending on vegetable used. Likely between 45 and 60 minutes