Spanish Style Freekeh Salad
- Total Time: 35 mins
- Yield: 4-6 1x
Description
Freekeh is a roasted cracked green wheat that is comparable to quinoa in protein and fiber that is easy to prepare, healthy and filling without being too heavy.
Ingredients
Scale
- 1 8 oz (225 g) package of Original Organic Freekeh, cooked according to the package directions.
- 3 red bell peppers, split down the middle, seeds removed
- 1-2 lemons
- 1 15-16 oz (425-455 g) can of cannellini beans, rinsed and drained
- 3 scallions, chopped very finely
- A pinch of dried oregano
- A pinch of smoked paprika (optional)
- Quality extra virgin olive oil to taste
- Sea salt to taste
- Freshly ground black pepper
- For Serving: Toasted slivered almonds, lemon wedges, a drizzle of best quality olive oil, flaky sea salt
Instructions
- Place the sliced peppers, cut side down, on an oven safe baking sheet lined with tinfoil and broil them on high until their skins are charred and blackened. Remove from the oven, place peppers in a covered bowl or wrap in tin foil to steam. Set aside. When cool enough to handle, remove their skins and chop into small pieces.
- Meanwhile, cook the freekeh according to the package directions, set aside.
- In a large bowl, add the diced scallions, rinsed and drained beans, oregano, smoked paprika, chopped roasted red peppers and the cooked freekeh. Drizzle some olive oil on top. Squeeze the juice of one lemon, add some sea salt and good amount of fresh cracked pepper. Toss everything together. Serve with flaky sea salt, lemon wedges and toasted slivered almonds. Enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 280
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Frequently Asked Questions
What is freekeh and how do I cook it for this salad?
Freekeh is a roasted, cracked green wheat comparable to quinoa in protein and fiber content. The recipe calls for one 8 oz package of Original Organic Freekeh cooked according to the package directions — cook it, then set aside to cool before assembling the salad.
Why do the peppers need to be steamed after broiling?
After broiling the three red bell peppers skin-side down until charred and blackened, you place them in a covered bowl or wrap them in foil to steam. This steaming step loosens the skins so they can be peeled off easily before chopping the peppers for the salad.
