Have you tried freekeh? Freekeh is a delicious wholegrain made from wheat that has been roasted. It originates from the Middle East and North Africa where it has been eaten for centuries.
I love freekeh for its chewy texture, smokey, earthy nuttiness and fabulous nutritional profile. Freekeh is high in protein and fibre and low in fat. It contains a similar amount of protein to quinoa but double amount of fibre, helping us to keep fuller for longer and helps promote a healthy gut!
Freekeh is also lower on the glycaemic index than quinoa too, making it a good choice for diabetics and those trying to maintain a steadier blood sugar level. Freekeh is also rich in glutamic acid, which improves muscle growth and strength and carotenoids to help promote good eyesight.
You can cook your own freekeh, but for convenience, I do love using ready to eat freekeh, widely available at supermarkets.
In this salad, I have combined the nutty earthy flavours of freekeh with fresh courgette, salad greens, sweet pomegranate seeds and tart but sweet juicy dried goldenberries. The flavours in this salad are brought together by a gingery tahini dressing.
For a gluten-free version, you can use quinoa, wild rice or green lentils instead of the freekeh.
Preparation time: 10 mins
For the salad:
- 80g salad leaves: I used lambs lettuce and baby purple kale leaves
- 125g freekeh
- 1 large courgette, sliced into ribbons using a potato peeler
- Large wedge of cucumber, cut into chunks
- 1 avocado, cut into chunks
- Half a small pomegranate, seeded
- 30g dried goldenberries
- Sprinkle of pumpkin seeds
For the salad dressing
- 20g fresh root ginger, peeled. Note: this has to be fresh otherwise the dressing will taste bitter. If fresh, you should be able to scrape the skin off the ginger with the back of a spoon,
- 1 garlic clove, peeled
- 1 tbsp. soya sauce or tamari
- 1 tbsp. apple cider vinegar or rice wine vinegar
- 1.5 tbsp. lemon juice
- 1.5 tbsp. tahini (cashew butter also works!)
- Ground black pepper to taste
- Optional: 1 tbsp. protein powder or half a carrot to make the consistency thicker.
In a large bowl mix together all the salad ingredients.
To make the dressing, add all ingredients into a blender or food processer and blend to a smooth texture. To make it creamier, you can add a little protein powder or half a carrot and blend for a little longer.
Don’t forget you can find my favourite recipes in my FREE eBook here.