This ancient grain brings a wonderfully earthy, charred flavour to the salad.
- Prepare20 mins
- Cook30 mins
- Total time50 mins
- Plusstanding and cooling
- 6 tbsp olive oil
- 200g The Levantine Table Freekeh, rinsed
- ½ tsp fine salt
- 400g Duchy Organic Bunched Carrots, cut diagonally into 1-2cm slices, tops finely chopped
- 2 x 200g packs baby leaf greens, trimmed and finely sliced
- 2 clove/s cloves garlic, crushed
- 2 tbsp unwaxed lemon, juice
- 2 salad onions, finely chopped
- 25g pack flat leaf parsley, leaves roughly chopped
- 25g pack mint, leaves roughly chopped
- 1 tsp sumac
Heat 1 tbsp oil in a large, lidded saucepan over a medium heat. Add the freekeh and toss to coat in the oil. Cover with 1 litre water; add the salt. Bring to the boil, then reduce the heat to low, cover and cook for 15 minutes. Remove from the heat, then leave to stand, covered, for 20 minutes. Uncover, drain and allow to cool.
Meanwhile, in a large frying pan, heat 1 tbsp oil over a medium heat; sauté the sliced carrots for 8-10 minutes until just tender and slightly charred. Set aside.
In the same pan, heat 1 tbsp oil, then cook the baby leaf greens for 1-2 minutes (in batches if necessary), sprinkling with a little salt, until wilted. Meanwhile, for the dressing, combine the garlic, remaining 3 tbsp oil and lemon juice in a bowl; season.
Fluff up the cooled freekeh with a fork and stir in the salad onions, cooked carrots, wilted greens, herbs and most of the carrot tops. Lastly, fold in the dressing. Serve in a bowl, scattered with the remaining carrot tops and sumac.
Typical values per serving when made using specific products in recipe