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