Freekeh Salad Recipe

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Ingredients:

Serving

2 cups water
2/3 cup freekeh
1 fresh bay leaf
1 tbsp kosher salt, divided , plus more to taste
2 persian cucumbers (peeled
3 tbsp lemon juice, divided
2 tbsp white wine vinegar
1 1/2 tsp ground sumac ( increase the lemon juice and vinegar slightly if not using) (optional)
1 medium shallot, very finely chopped
1 small heads cauliflower, cut into bite-size florets
1/3 cup extra virgin olive oil , plus
1 tbsp extra virgin olive oil, divided
1/4 cup finely chopped fresh dill

Directions:

To a small saucepan set over high heat, add the water, freekeh, bay leaf and 1 teaspoon of the salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the freekeh is tender and has absorbed all of the water, 30 to 35 minutes. Transfer the freekeh to a rimmed baking sheet and set aside to cool.
Meanwhile, in a small bowl, whisk together 2 tablespoons of the lemon juice, the vinegar, sumac and 1/4 teaspoon of the salt. Stir in the shallot and set aside to macerate.
Fill a large saucepan with water, add the remaining 1 teaspoon of salt and bring to a boil over high heat. Add the cauliflower, return to a boil, and cook until the cauliflower is al dente, 3 to 5 minutes. Drain the cauliflower into a colander, then transfer to a medium bowl. Drizzle with 1 tablespoon of the olive oil and the remaining 1 tablespoon of lemon juice.
To the shallot mixture, slowly drizzle in the remaining 1/3 cup of olive oil while whisking constantly, until the vinaigrette is creamy and blended.
Add the cucumbers to a large bowl along with the freekeh, cauliflower, dill and the vinaigrette. Toss to combine, taste, and serve with more salt if needed.
OPTIONS: If you’d like to add more texture, skip the blanching and roast the cauliflower on high heat for a few minutes, until it browns. Scheiblauer suggests replacing the cucumber with diced melon or tomato later in the summer.
Feel free to get a little freekeh!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	275.81 Kcal (1155 kJ)
Calories from fat	209.05 Kcal
		% Daily Value*
Total Fat	23.23g	36%
Sodium	717.38mg	30%
Potassium	271.04mg	6%
Total Carbs	9.19g	3%
Sugars	4.01g	16%
Dietary Fiber	2.08g	8%
Protein	2.08g	4%
Vitamin C	32.9mg	55%
Iron	0.3mg	2%
Calcium	36.4mg	4%

Amount Per 100 g
Calories	96.89 Kcal (406 kJ)
Calories from fat	73.44 Kcal
		% Daily Value*
Total Fat	8.16g	36%
Sodium	252.01mg	30%
Potassium	95.21mg	6%
Total Carbs	3.23g	3%
Sugars	1.41g	16%
Dietary Fiber	0.73g	8%
Protein	0.73g	4%
Vitamin C	11.6mg	55%
Iron	0.1mg	2%
Calcium	12.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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