This beautiful, colorful salad could be made using a large variety of vegetables such as cabbage, kale, cauliflower, broccoli, parsnips, carrots, squash, or whatever you have on hand! If you don’t have any freekeh feel free to substitute with other grains such as farro, wheat berries, quinoa, etc.
INGREDIENTS
- 1 lb. (450 g) vegetables, such as kale, cauliflower, cabbage, etc
- 6 to 7 tablespoons olive oil, divided
- salt and pepper to taste
- 1 1/2 cups (355 ml) vegetable broth or water
- 3/4 cup (170 g) freekeh or other grain, see notes
- 2 tablespoons freshly squeezed lemon juice or vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup dried currants or golden raisins
- 1 tablespoon finely grated zest, optional
- 3 tablespoons finely chopped mint or other herb, optional
DIRECTIONS
- Preheat oven to 425ºF (220ºC).
- On a rimmed baking sheet, toss the vegetables with 2 to 3 tablespoons of olive oil and season generously with salt and pepper. Roast for 20 minutes or until browned and crispy. Set aside.
- Meanwhile, combine the broth and freekeh in a medium saucepan and bring to a boil over medium-high heat. Decrease the heat to maintain a simmer, cover, and cook for 20 minutes, until the freekeh is tender and has absorbed most of the broth. Fluff with a fork, then let it cool a bit.
- Put the remaining 4 tablespoons olive oil in a small bowl or measuring cup. Add the lemon juice, mustard, and salt and pepper to taste. Whisk until well blended.
- In a large bowl, toss together the vegetables, freekeh, currants, and zest. Drizzle with most of the dressing and toss to coat. Taste. Add more dressing if necessary and adjust seasoning as necessary. Just before serving, stir in the herbs.
ADDITIONAL NOTES
Part of what makes this recipe great is the flexibility with ingredients:
- Make the dressing with vinegar if you don’t have lemons
- Use golden raisins in place of the currants
- Use parsley for the mint
- Or, don’t use any herbs at all
RECIPE AND IMAGE CREDIT: Alexandra’s Kitchen