Mediterranean Freekeh Salad
Ingredients
- 100g pumpkin, diced 2cm
- ¼ cauliflower, cut into small florets
- 75g freekeh
- ½ Lebanese cucumber, diced 1cm
- 100g rocket, baby kale or spinach leaves
- 40g feta cheese, diced 1cm
- 2 Tbsp pumpkin seeds
- 1 Tbsp poppy seeds
- 1 Tbsp dried dates, chopped
- 2 tsp vinegar
Instructions
- Preheat oven to 220°C. Bring a small pot of salted water to the boil.
- Prep & cook pumpkin & cauliflower. On a lined oven tray, toss pumpkin and cauliflower with 1/4 tsp oil and 1/2 tsp salt. Roast for 20–22 minutes, until golden and tender.
- Cook freekeh. Cook freekeh in pot of boiling water for about 15 minutes, until tender. Drain well.
- Prep remaining salad ingredients. In a large bowl, combine cucumber, rocket, feta, pumpkin seeds, poppy seeds, dates, vinegar and 1/2 tsp extra-virgin olive oil. Fold through roasted veggies and drained freekeh and season well.
- Serve as a tasty lunch salad, or as a side salad for dinner, with falafel, pan-fried chicken or haloumi.
Notes
Nutritional Info (per serve)
Energy (kJ): 1359
Energy (Cal): 325
Carbohydrate (g): 37.8
Protein (g): 17.3
Fat (g): 12.0
Saturated Fat (g): 0.2
Sugars (g): 10.1
Energy (kJ): 1359
Energy (Cal): 325
Carbohydrate (g): 37.8
Protein (g): 17.3
Fat (g): 12.0
Saturated Fat (g): 0.2
Sugars (g): 10.1
