Name: Romaine and Freekeh Salad with Golden Tahini Sauce
Yield: 4
Ingredients: 4 cups of romaine lettuce cut into bite size pieces (140g); 1 cup sliced cucumber (130g); 1 cup grape tomato halves (130g); 1 cup sugar snap peas, strings removed and ends trimmed (130g); ½ cup sliced fennel (60g); ½ cup sliced carrot (60g); ½ cup of freekeh, cooked according to package directions and drained of any excess liquid; ¼ cup mint leaves, roughly chopped; ½ cup parsley leaves, roughly chopped; ¼ cup of Golden Tahini Sauce + more for drizzling on top; Pepper to taste; Salt to taste; Yields 1 ½ cups; 2/3 cup water (150g); 1 large carrot, peeled and sliced into ½” pieces (100g); 1 clove of garlic (6g); ¼ cup lemon juice (56g); 1 Tbsp Bombay spice blend; 1 tsp salt

Light and nutty freekeh makes this romaine and fresh herb salad a hearty side or refreshing entrée on a hot day

Romaine and Freekeh Salad with Golden Tahini Sauce

Rated 3.8 stars by 5 readers

Author

Helen Park

Servings/Yield

4 side salads or 2 large entrées

Light and nutty freekeh makes this romaine and fresh herb salad a hearty side or refreshing entrée on a hot day.

Image of Romaine and Freekeh Salad with Golden Tahini Sauce

Ingredients

4 cups of romaine lettuce cut into bite size pieces (140g)
1 cup sliced cucumber (130g)
1 cup grape tomato halves (130g)
1 cup sugar snap peas, strings removed and ends trimmed (130g)
½ cup sliced fennel (60g)
½ cup sliced carrot (60g)
½ cup of freekeh, cooked according to package directions and drained of any excess liquid
¼ cup mint leaves, roughly chopped
½ cup parsley leaves, roughly chopped
¼ cup of Golden Tahini Sauce + more for drizzling on top
Pepper to taste
Salt to taste

Golden Tahini Sauce

Yields 1 ½ cups
2/3 cup water (150g)
1 large carrot, peeled and sliced into ½” pieces (100g)
1 clove of garlic (6g)
¼ cup lemon juice (56g)
1 Tbsp Bombay spice blend
1 tsp salt

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Directions

For the Golden Tahini Sauce

In a small pot, bring the carrot pieces and enough Direction In a small pot, bring the carrot pieces and enough water to cover them to a boil and reduce to a simmer for about 10 minutes, or until the carrots are tender.
Drain and set aside to cool.
Add all of the ingredients to a blender and blend until smooth and creamy.

For the salad

In a large bowl, toss the ingredients together with ¼ cup of Golden Tahini Sauce and season with salt and pepper to taste. Toss to combine well.
Serve with more Golden Tahini Sauce drizzled on top.

Recipe Note

Variations and Ideas

If you don’t have freekeh, you could also try this recipe with quinoa or brown rice for gluten free versions.

Recipe Notes

The sauce may thicken upon refrigeration. Just give it a good stir to make it creamy again or stir in a few drops of water if you prefer it thinner as a dressing.

Questions? Contact helen@laboiteny.com