My freekeh love
affair isn't over yet and there are many recipes coming up with this
beautiful grain. Now I made again a warm and cold salad with freekeh,
and I absolutely loved it. In this salad I also combined walnuts,
gouda cheese and roasted tomatoes. So the freekeh and tomatoes are
warm and the rest are cool and fresh ingredients. This is in my mind
just the perfect lunch salad, as it's very filling.
Ingredients
½ cup smoky
freekeh
1 small shallot
1 garlic clove
2 tbsp olive oil
1 tbsp vegetable
stock powder
200 g tomalini
tomatoes
50 g walnut pieces
100 g gouda (I
used Musta Salaneuvos Gouda that I bought in Finland)
Mixed salad leaves
Salt, pepper,
balsamic vinegar and olive oil to taste
Method
Rinse the freekeh.
Chop the shallot and garlic finely. Heat the olive oil in a pan and
lightly cook the shallot and garlic. Add the rinsed freekeh and
vegetable stock powder and cover with water. Cook until the freekeh
is done.
Brush the tomatoes
with olive oil and roast them in the oven until they are soft and
bursting open.
Toast the walnuts
on a hot dry pan or in an oven dish and cut the gouda into cubes.
Combine the
ingredients and dress the salad with salt, pepper, balsamic vinegar
and olive oil.
Enjoy and have a
good weekend!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.