Grape and Almond Winter Salad
Once upon a time I never thought I’d utter the words “I could never tire of salads”. But for those words to apply it has to be a good salad. A salad with body, a salad with substance, and a salad that consists of more than just lettuce, tomatoes and cucumber and an overly oily dressing. Like this Grape, Almond and Mint Freekeh salad with Lemon Cumin Dressing.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 servings
- LEMON AND CUMIN VINAIGRETTE:
- 1 tbs lemon juice
- 1/2 tsp Dijon mustard
- 1 1/2 tbs extra virgin olive oil
- 1/4 tsp ground cumin
- sea salt and pepper to taste
- 1/2 cup freekeh
- 2 cups water
- 1/2 cup red seedless grapes halved
- 3 spring onions finely chopped
- 1/2 medium lebanese cucumber sliced on diagonal and halved
- 1/2 cup radish leaves or rocket arugala
- 1/4 leaves mint
- 2 tbs toasted flaked almonds
- salt and pepper
Whisk together the lemon juice, mustard, salt and pepper in a small bowl. Slowly whisk in the olive oil until emulsified.
Wash the freekeh under cold running water, drain and then place in a small saucepan. Add the water and bring to a boil before covering and reducing to a simmer. Simmer for 20 minutes, or until tender. Drain and leave to cool.
Combine the freekeh, grapes, spring onions, cucumber, mint and radish leaves and toss well to combine. Taste and adjust the seasoning as necessary. Drizzle the dressing over the salad and toss to combine before scattering the almonds across the top. Serve immediately.
Calories: 315kcal | Carbohydrates: 37g | Protein: 10g | Fat: 16g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 192mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3.6% | Vitamin C: 9.1% | Calcium: 6.7% | Iron: 9.2%