Romaine and Freekeh Salad
Romaine and Freekeh Salad with Golden Tahini Sauce
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.
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 tsp salt
Golden Tahini Sauce
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.
Variations and Ideas
If you don’t have freekeh, you could also try this recipe with quinoa or brown rice for gluten free versions.
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.
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