Freekeh salad

Monday and a new week... it has been quite stormy here, not the best start to the week, but hopefully it'll get better. I do not need belated trains on my commute to work. Anyway, now is the perfect time again to make those weird and wonderful weekday salads like this one, where I combined freekeh with lettuce, chicory, carrots and gouda. On the side I served couple of extras, croutons, whipped soft cheese (my new favourite) and hummus. For a salad this was actually like comfort food!

Ingredients

½ cup freekeh

1 tsp vegetable stock powder

4 mini gem lettuce

2 red chicory

2 carrots

150 g mature gouda

Bread croutons

Hummus

Whipped soft cheese

Olive oil and balsamic vinegar dressing

Method

Cook the freekeh in water with the vegetable stock powder until done. You can add it either warm or cold to the salad.

Chop the gem lettuce and chicory and grate the carrots.

Cut the gouda into cubes and make the dressing.

Serve everything together, enjoy and have a great week!

Your VegHog

Gouda and freekeh salad

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