Romaine and Freekeh Salad with Golden Tahini Sauce

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

Author

Helen Park

Servings

4 side salads or 2 large entrées

Category

Salad

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

Directions

1. 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.
2. Drain and set aside to cool.
3. Add all of the ingredients to a blender and blend until smooth and creamy.
4. 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.
5. Serve with more Golden Tahini Sauce drizzled on top.