Recipe

Winter salad

In winter, I still like a good salad but I like winter salads to have a bit more substance to them. Like this one which is made with freekeh, winter vege, seeds, almonds and dates.  

If you haven’t tried freekeh, I’d say you’re missing out. Freekeh is wheat that has been harvested early, and the grains roasted, dried, rubbed and squashed a bit. When cooked (boiled in water, much like rice) freekah has a sort of chewy texture and nutty flavour. Nutritionally, freekeh is a great source of fibre (more than brown rice) and protein (even more than quinoa), and is low GI. But being wheat, it does contain gluten so not suitable for those on a gluten free diet.

This salad is a great option for lunch. All the grains, nuts and seeds will give you plenty of energy and keep you sustained for the whole afternoon.

To make:

Prep time: 20 mins

Cook time: 15 – 20 mins (long enough to cook the freekeh)

Makes: This recipe will make enough for 2-3 grown-up sized lunches on its own, or 4 sides for dinner – great with salmon, chicken or marinated tofu piled on top.

Ingredients

Salad

1/2 cups freekeh (cooked, makes about 1 cup)

1/2 cup almonds, whole

1 tablespoon linseed

1 tablespoon pumpkin seeds

1 carrot, grated

1 cup calvo nero (or spinach, silverbeet …), shredded

6 dates, finely chopped

zest of 1 lemon

salt and pepper to taste

Optional: 1 tablespoon parsley, chopped; 1/4 capsicum, sliced.

 

Dressing

juice of 1/2 lemon

1 tablespoon olive oil

1/2 teaspoon honey (or coconut sugar)

1/2 teaspoon tumeric powder

 

Instructions

Salad

Combine all ingredients, mix well.

Dressing

Combine all ingredients, mix well, and stir through salad. Too easy.

 

Hope you love it and find it gives you energy during these cool winter days.

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