Romaine and Freekeh Salad with Golden Tahini Sauce
Helen Park
4 side salads or 2 large entrées
Salad
Light and nutty freekeh makes this romaine and fresh herb salad a hearty side or refreshing entrée on a hot day.
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
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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 tsp salt
Directions
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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.
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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.
