Warm Freekeh Salad With Roasted Shallots, Fennel And Peas
This is a warm hearty and healthy grain salad that is truly moreish. You can combine most vegetables you have at home with freekeh, it is a strong grain that can hold it’s own. I love it with these warm fennel fans, roasted onions & tangy Middle Eastern dressing. The herbs are optional, but really give it a summery zing. If pomegranate molasses is hard to find, use balsamic vinegar but taste check your dressing as not all balsamic is equal and you may need less. If you cook more freekeh than you need, it lasts well in the fridge for a few days for other dishes, and is even great as a topping on breakfast yoghurt with fruits.<br><br> RECIPE:<br><br> Serves 4-6<br> Salad:<br> 6 banana shallots<br> 1 large head of fennel<br> 200g freekeh<br> 1Tbsp olive oil<br> 2 tsp pomegranate<br> molasses (use balsamic vinegar as alternative)<br> 150g frozen peas<br> 1 large red pepper from a jar, drained & diced.<br> 20 g fresh mint, finely chopped<br> 20 g fresh dill, finely chopped<br> 20 g fresh parsley, finely chopped<br> <br> Dressing<br> 3 Tbsp lemon juice<br> 3 Tbsp pomegranate molasses (use balsamic vinegar as alternative)<br> 4Tbsp Extra Virgin Olive Oil<br> 1Tbsp Agave syrup (use honey as alternative)<br> <br> Pre-heat your oven to 180C / 350F, fan. <br><br> Put the freekeh in a large pot with plenty of cold salted water, bring to the boil and gently boil for 30 minutes, or until tender. You may wish to skim the top of the water as it cooks. Drain well and put the freekeh back in the pot and cover to keep warm until you are ready to dress and serve. <br><br> Meanwhile, remove any stalks from the fennel head and cut in half from top to bottom, then into 6-8 wedges, the core should hold them together and place in a bowl. Cut the shallots in half lengthways keeping the skin on, add to the fennel and toss in 1Tbsp of olive oil and 2 tsp of pomegranate molasses. Season, lay them on a baking tray and roast in the oven for 20 mins until they begin to colour. Remove to cool and when the onions have cooled enough to handle, remove the skins, but keep them intact, they look very pretty like this.<br><br> Boil your peas in water from frozen for just one minute, refresh in ice cold water to keep the colour and drain.<br><br> To make the dressing, whisk all the ingredients together and then toss with the freekeh, preferably whilst still warm so it soaks up the flavour. Gently combine with the other ingredients, add herbs, season to taste and serve. If you need to make this ahead of time, prepare all the ingredients and combine just before serving, it all tastes great cold too.
Recipe Intro From feedfeed
These grilled fennel bulbs look divine in a warm pot of chewy freekeh grains, along with a juicy burst of sweet peas!