Name: Romaine and Freekeh Salad with Golden Tahini Sauce
Yield: 4 side salads or 2 large entrées
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

Helen Park

Servings/Yield

4 side salads or 2 large entrées

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

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.