You all know I’m a fan of salads. Nearly every day of the working week I will have a salad for lunch. I need bulk in my salads, though, no boring lettuce lumps. My salads are loaded with veggies, with leftover roasted veggies being a favourite – quite often they do not actually all fit in the container (clearly I need new, bigger containers…). I also need a protein source, which, let’s be honest, is very often Sirena tuna in oil. It’s one of my true loves (read: obsessions). I also need a wholegrain…
Quinoa is generally my favourite, it’s quick, tasty, light and nutritious. Occasionally I go for a wholegrain roll, or maybe some Vita-Weats. But every now and then I’ll get inspired and go for a different wholegrain, like Farro or the other fabulous ‘F’ grain…Freekeh.
Freekeh is a fantastic grain made from roasted green wheat and is highly nutritious, being a source of fibre, protein and many vitamins and minerals. Trust me, it’s highly likely you need more wholegrains in your life. Most people do. They’re the best, without them I tend to be a little less jazzy (new favourite word – thanks, Hannah!). Freekeh makes me jazzy – this is a good thing, in case you’re wondering…
I created this recipe as part of my work with Melrose. It’s a nice little nutritious salad for one. Last month I made Freekeh for my friends and they loved it. I hope you do too. It’s deliciously chewy!
Feel free to mix up the ingredients here. Cherry tomatoes would be a lovely addition. You could swap the egg for tinned salmon or tuna, or even grilled tofu. This salad is served warm, but will also be great at room temperature or chilled. To serve more than one person, simply multiply the quantity of ingredients by the number of people you wish to serve.
Warm Freekeh Salad with Flaxseed and Apple Cider Dressing
1/3 cup Wholegrain Freekeh, uncooked
½ tablespoon Almond Slivers
½ cup chopped Cucumber
One big handful Rocket or Spinach Leaves (or both)
½ tablespoon chopped Fresh Basil
1 tablespoon Fresh Peas
1 dessert spoon Melrose Flaxseed Oil
3 teaspoons Melrose Apple Cider Vinegar
1 teaspoon Tamari
A pinch of Smoked Paprika
1 small clove Garlic, crushed
Sea Salt and Freshly Cracked Black Pepper, to taste
1. To cook your freekeh, place 1/3 cup into a heavy-based pot and add 2 cups of water. Bring to the boil and then simmer for ~30-40 minutes, until tender. Watch carefully, be sure not to burn and add more water if necessary.
2. Put your eggs in a pot and cover them with cold water. Bring to the boil and cook them for 3 minutes for soft yolks and 5 minutes for hard yolks. Drain and set aside.
3. Heat a non-stick pan over low heat. Toast your almond slivers until golden and fragrant, ensuring you don’t burn them. Set aside.
4. Chop your cucumber and basil, and set aside.
5. Peel your eggs and halve them. Set aside.
6. Create your dressing by combining the flaxseed oil, apple cider vinegar, tamari, paprika and garlic. Whisk to combine. Taste and season with salt and pepper to taste.
7. Once your freekeh is cooked, cover with a lid and start to assemble your salad. Put your rocket/spinach leaves in a bowl and top with your cooked freekeh, and then your cucumber, basil and peas.
8. Give your dressing another whisk and then drizzle over your salad bowl. Top with egg halves and toasted almond slivers.