This vibrant salad is packed with flavor and texture. Roasted vegetables get their natural sweetness accentuated, while the nutty freekeh adds a satisfying bite. The lemon-tahini dressing ties everything together with a refreshing tang.
This recipe is perfect for a light lunch, a satisfying side dish, or even a vegetarian main course.
Ingredients:
- For the Salad:
- 1 cup whole wheat freekeh, rinsed
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 eggplant, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley, chopped (for garnish)
- For the Lemon-Tahini Dressing:
- 2 tablespoons tahini
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- 1 tablespoon water
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions:
- Cook the Freekeh: In a medium saucepan, combine the rinsed freekeh with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the freekeh is cooked through and fluffy. Remove from heat and fluff with a fork. Set aside to cool slightly.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sliced bell peppers, red onion, zucchini, and eggplant with olive oil. Season with salt and pepper. Spread the vegetables evenly on the prepared baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly browned.
- Prepare the Dressing: While the vegetables are roasting, whisk together the tahini, lemon juice, olive oil, water, garlic, and oregano in a small bowl. Season with salt and pepper to taste.
- Assemble the Salad: In a large serving bowl, combine the cooked freekeh, roasted vegetables, and cherry tomatoes.
- Serve: Drizzle the lemon-tahini dressing over the salad and toss to coat. Garnish with crumbled feta cheese (if using) and fresh parsley. Serve warm or at room temperature.
Tips:
- Feel free to add other roasted vegetables to this salad, such as broccoli florets, Brussels sprouts, or sweet potatoes.
- If you don’t have tahini, you can substitute another nut or seed butter, such as almond butter or cashew butter.
- Make the dressing ahead of time and store it in an airtight container in the refrigerator for up to a week.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and nutritious warm roast vegetable and freekeh salad!
