Roast Vegetable, Freekeh Salad with Herby Yoghurt, Tahini Sauce and Halloumi

We love adding freekeh to salads as it has a chewy bite and a delicious smoky flavour adding more than just substance, but also flavour and texture.

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Pre cook freekeh and store in the fridge in an airtight container.

Pre chop pumpkin, carrot and parsnip. You can store all three vegetables in the same container and in the fridge. 

Prepare the Herby Yoghurt, Tahini Sauce.

Ingredients

  • ½ cup of yoghurt
  • ¼ cup of tahini
  • Juice of 1 small lemon
  • ½ cup of coriander
  • ¼ cup parsley
  • ¼ cup mint

Method 

  1. Add all of the ingredients into a blender and blend until smooth and creamy. If you do not have a blender add the yogurt, lemon and tahini to a bowl and mix well, finely chop herbs and add to tahini yoghurt. Store in a jar or airtight container in the fridge.

Tips

  • Once your freekeh has cooked, spread it out onto a lined baking tray to cool and allow for excess moisture to evaporate. If your grain is water logged it makes a gluggy unappealing salad. It also allows the grain to hold onto dressings and seasoning which would otherwise be diluted.

Protein 

  • Swap (or add) halloumi for grilled chicken or lamb.
  • For a vegan option swap halloumi for 1 can of chickpeas, toss through freekeh and swap yogurt for coconut yoghurt.

Vegetables

This grain salad is simple and full of flavour from the herby sauce and will be great with any vegetables.

  • Roasted broccoli and zucchini with finely sliced spring onion (replace walnuts with pumpkin seeds).
  • Beetroot and crispy kale.
  • Kumara, red onion and capsicum.
  • Roasted eggplant (replace walnuts with pistachios and add fresh pomegranate seeds). 

Other 

  • Swap freekeh for quinoa, or brown or black rice.
  • If you don’t have all the herbs for the dressing that’s ok, you can use a combo or just one herb.
Ingredients

Salad

  • 1 cup of freekeh
  • Juice of 1 lemon
  • 2 Tbsp olive oil
  • ¼ pumpkin (cut into small cubes)
  • 3 carrots (cut into small bite sized ½ moons)
  • 3 parsnips (cut into small bite sized ½ moons)
  • Olive oil
  • Salt and pepper

Herby Yoghurt, Tahini Sauce

  • ½ cup of yoghurt
  • ¼ cup of tahini
  • Juice of 1 small lemon
  • ½ cup of coriander
  • ¼ cup parsley
  • ¼ cup mint

Halloumi

  • 200g Halloumi
  • 1 knob of butter
  • 2 sprigs of thyme (optional)
  • 2 tsp honey
  • ¼ cup of walnuts
Method
  1. Preheat oven to 200 degrees celsius (fan bake)
  2. While the oven is heating up, start cooking your freekeh as per packet instructions.
  3. Add the pumpkin, carrots and parsnips to a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until the veggies are well roasted and crispy.
  4. While the veggies are roasting, prepare your herby yoghurt, tahini sauce. Add all of the ingredients into a blender and blend until smooth and creamy. If you do not have a blender add the yogurt, lemon and tahini to a bowl and mix well, finely chop herbs and add to tahini yoghurt (your sauce will be chunkier but still delicious).
  5. Cut the halloumi into strips. Heat a small pan over a medium heat and add a small knob of butter and the thyme. Cook for a couple of minutes on either side until golden brown but still nice and soft in the centre. Remove from the heat and stir through the honey.
  1. Take the halloumi out of the pan and pop onto a plate. Add a little more butter to the pan and toast the walnuts so they take on some of the leftover honey and butter.
  2. Once everything is ready you can assemble your salad. Add the freekah to a large platter or salad bowl, stir through the roasted vegetables, dollop over the dressing and sprinkle over the walnuts. Serve alongside the halloumi.
Variations

Protein 

  • Swap (or add) halloumi for grilled chicken or lamb.
  • For a vegan option swap halloumi for 1 can of chickpeas, toss through freekeh and swap yogurt for coconut yoghurt.

Vegetables

This grain salad is simple and full of flavour from the herby sauce and will be great with any vegetables.

  • Roasted broccoli and zucchini with finely sliced spring onion (replace walnuts with pumpkin seeds).
  • Beetroot and crispy kale.
  • Kumara, red onion and capsicum.
  • Roasted eggplant (replace walnuts with pistachios and add fresh pomegranate seeds). 

Other 

  • Swap freekeh for quinoa, or brown or black rice.
  • If you don’t have all the herbs for the dressing that’s ok, you can use a combo or just one herb.

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