This salad is the perfect addition to a family Christmas lunch or dinner. It is packed with whole grains, fibre, antioxidants and anti-inflammatory ingredients.
Serves: 4 – 6 serves | Prep Time: 10 mins | Cook Time: 20 mins
Ingredients:
- 1 cup freekeh, dry
- 1/2 cup almonds, chopped
- 1/4 cup dried cranberries
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 4 fresh figs
- 2 dates, chopped
- 1/4 cup goat’s curd
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Method:
- Rinse the freekeh under cold water. In a saucepan, bring 2 cups of water to a boil. Add the freekeh, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until tender. Drain any excess water and let it cool.
- In a dry pan, toast the chopped almonds over medium heat, stirring frequently until they are golden and fragrant. Set aside to cool.
- Cut the figs into halves. In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Place the fig quarters in the skillet, cut side down. Cook until they start to brown and caramelise, about 3-4 minutes. Gently turn them over and cook for another 2 minutes. Remove from the heat and let cool.
- In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Season with salt and pepper.
- Assemble the Salad: In a large bowl, combine the cooked freekeh, toasted almonds, cranberries, mint, parsley, and caramelised figs.
- Drizzle the dressing over the salad and toss gently to combine.
- Crumble the goat’s curd over the top of the salad.
- Adjust seasoning if necessary. Serve the salad at room temperature or chilled. Enjoy your delicious and healthy freekeh salad!
Recipe and image kindly provided by @Christianavelisnutrition