Mediterranean Freekeh Salad with Roasted Vegetables Recipe

Ingredients

• 1 cup (200g) whole grain freekeh
• 3 cups cold water (for freekeh)
• 2 cups (approx. 300-400g) frozen mixed vegetables (e.g., peas, carrots, corn, gr Buy: Frozen Mixed Vegetables · ₺79.99
• 3 tablespoons Biryağ Sunflower Oil, divided
• 1 large lemon
• 1 large English cucumber (or 2 small Persian cucumbers)
• 2 medium ripe tomatoes (or 1 cup cherry tomatoes, halved)
• 1/2 small red onion
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup (approx. 100g) feta cheese, crumbled
• Salt, to taste Buy: Salt · ₺29.99
• Black pepper, to taste

Preparation

1. Rinse 1 cup of freekeh thoroughly under cold running water in a fine-mesh sieve until the water runs clear. This helps remove any impurities and excess starch.
2. In a medium saucepan, combine the rinsed freekeh with 3 cups of cold water and 1/2 teaspoon of salt. Bring the mixture to a rolling boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the freekeh is tender and most of the water has been absorbed.
4. Remove from heat, keep covered for 5 minutes, then uncover and fluff the freekeh with a fork. Spread it out on a plate or shallow dish to cool slightly while you prepare other ingredients.
5. Preheat your oven to 200°C (390°F).
6. On a large baking sheet, spread 2 cups of frozen mixed vegetables in a single layer. Drizzle with 1 tablespoon of Biryağ Sunflower Oil, a generous pinch of salt, and a dash of black pepper. Toss to coat evenly.
7. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender-crisp and slightly caramelized. Stir them halfway through the cooking time to ensure even roasting. Remove from oven and let cool slightly.
8. While the freekeh cools and vegetables roast, prepare the fresh ingredients. Dice 1 large English cucumber, 2 medium ripe tomatoes, and 1/2 small red onion into small, even 1/4-inch pieces.
9. Finely chop 1/2 cup of fresh parsley.
10. In a large mixing bowl, whisk together the fresh juice of 1 large lemon, the remaining 2 tablespoons of Biryağ Sunflower Oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Taste and adjust seasoning as needed.
11. Add the cooled cooked freekeh and the slightly cooled roasted vegetables to the bowl with the dressing.
12. Add the diced cucumber, tomato, red onion, and chopped parsley to the bowl.
13. Gently crumble 1/2 cup of feta cheese over the salad.
14. Toss all the ingredients together until everything is well combined and coated with the dressing.
15. Taste the salad and adjust seasoning if necessary, adding more lemon juice, salt, or pepper to your preference.
16. Serve the Mediterranean Freekeh Salad warm or at room temperature.

Pro Tips

• For an extra protein boost, consider adding 1 cup of cooked chickpeas or diced grilled chicken to make it a more substantial meal.
• Add a delightful crunch by toasting 1/4 cup of pine nuts or slivered almonds in a dry pan for a few minutes until golden, then sprinkle over the finished salad.
• This salad is excellent for meal prep! Prepare a larger batch and store it in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and improve over time.
• Experiment with additional fresh herbs like fresh mint or dill for a different aromatic profile, or a pinch of red pepper flakes for a subtle kick.
• Ensure the freekeh and roasted vegetables are cooled slightly before combining with the fresh ingredients and dressing to prevent the fresh vegetables from wilting.
• For a richer dressing, you can substitute a high-quality extra virgin olive oil for the sunflower oil, or add a teaspoon of sumac for an authentic Mediterranean tang.
• For an extra protein boost, you can add grilled chicken or chickpeas to this salad.
• If you like a bit of crunch, toast some pine nuts or slivered almonds and sprinkle them over the top.
• This salad is fantastic for meal prep! You can make a larger batch and enjoy it for a few days.
• For an extra layer of flavor, you can sauté a tablespoon of tomato paste with the onions before adding the rice.

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