The Jewish Chronicle
Carrot and freekeh salad
Freekeh is a wheat that is harvested whilst still young and green then roasted over an open fire. The grain is firm, slightly chewy and has its own distinct nutty and smoky flavour. It has been a staple in Middle Eastern diets for centuries but is now having an international revival. It’s loaded with nutrients, high in fibre and protein and low in fat. Use bulgur wheat as an alternative if you can’t find freekeh. The dukkah recipe will make more than you need but it’s delicious on salads, as a topping for soup, stews and all grains.
Serves: 6 Preparation: 20 minutes Cooking: 40 minutes
500g Chantenay carrots, not peeled but trimmed
2 tbsp olive oil 3 tsp cumin seeds
3 tsp ground cinnamon 250g freekeh plus 2 tbsp vegetable stock powder
4 tbsp flat-leaf parsley, roughly torn
2 tbsp dukkah (recipe below) or you can buy it Pomegranate seeds (optional)
½ lemon juiced
2 tbsp tahini
150ml non-dairy coconut yoghurt 1 tbsp maple syrup
2 tbsp sesame seeds, toasted 2 tbsp sunflower seeds
2 tbsp pumpkins seeds
2 tbsp hazelnuts – toasted 2 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp turmeric
1 tbsp paprika
1 tsp salt
Heat the oven to 200°C (fan 180°C).
In a bowl, toss the carrots with olive oil, cumin seeds, cinnamon and some seasoning.
Roast on a baking tray for 2030 minutes until cooked through and golden at the edges.
To make the dukkah: put all the ingredients into the food processor and whizz to produce a powder like consistency. Store in an airtight container for up to 3 months.
Place the grains in a saucepan. Add 500ml water and stock powder.Bring to the boil and simmer for 10 minutes. Turn the heat off and leave for 10 minutes to complete the cooking.
In a food processor, add the lemon juice, tahini, yogurt, season and whizz.
To serve, stir half the dressing through the cooked grains, parsley and half the carrots.
Top with the remaining carrots, sprinkle with the dukkah and pomegranate seeds (if using) and drizzle over the rest of the dressing.