Freekeh Salad With Halloumi Tahini Zaatar Dressing Recipes

FREEKEH SALAD WITH TAHINI DRESSING

Steps:

• Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
• Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
• Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

FREEKEH SALAD WITH HALLOUMI & TAHINI ZA'ATAR DRESSING

Steps:

• Bring water and 1 tsp salt to a boil, add cracked freekeh. Reduce heat to medium-low, cover and simmer until water is absorbed, about 20 minutes. Remove from heat, let stand, covered, for 5 minutes. Let cool.
• In a large bowl, stir together za'atar, tahini, vinegar and 2 tbsp hot water. Add chickpeas, olives, half the parsley, tomatoes, onion, orange, 1/4 cup of olive oil and remaining 1/2 tsp salt. Stir to coat.
• In a medium nonstick pan, heat remaining 1 tbsp olive oil over medium-high heat. Add halloumi slices and cook until golden, about 2 minutes per side. Carefully remove from pan and slice into bite-sized pieces. Add to bowl.
• Once freekeh is cool then add to bowl with other ingredients; toss well. When ready to serve, place on a platter and garnish with remaining parsley, sunflower seeds, and torn up grilled pita.

MIDDLE EASTERN SALAD WITH ZA'ATAR DRESSING

Steps:

• Mix all the ingredients together for the dressing in a small glass bowl.
• Mix the vegetables together in a larger bowl. (I cut the artichokes hearts in half before adding them to the salad).
• Pour the dressing over the salad. Stir to coat then refrigerate for 30 minutes before serving.

FREEKEH SALAD

Steps:

• To a small saucepan set over high heat, add the water, freekeh, bay leaf and 1 teaspoon of the salt and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the freekeh is tender and has absorbed all of the water, 30 to 35 minutes. Transfer the freekeh to a rimmed baking sheet and set aside to cool.
• Meanwhile, in a small bowl, whisk together 2 tablespoons of the lemon juice, the vinegar, sumac and ¼ teaspoon of the salt. Stir in the shallot and set aside to macerate.
• Fill a large saucepan with water, add the remaining 1 teaspoon of salt and bring to a boil over high heat. Add the cauliflower, return to a boil, and cook until the cauliflower is al dente, 3 to 5 minutes. Drain the cauliflower into a colander, then transfer to a medium bowl. Drizzle with 1 tablespoon of the olive oil and the remaining 1 tablespoon of lemon juice.
• To the shallot mixture, slowly drizzle in the remaining 1/3 cup of olive oil while whisking constantly, until the vinaigrette is creamy and blended.
• Add the cucumbers to a large bowl along with the freekeh, cauliflower, dill and the vinaigrette. Toss to combine, taste, and serve with more salt if needed.
• OPTIONS: If you'd like to add more texture, skip the blanching and roast the cauliflower on high heat for a few minutes, until it browns. Scheiblauer suggests replacing the cucumber with diced melon or tomato later in the summer.
• Feel free to get a little freekeh!