Freekeh Salad With Tahini Dressing Recipes

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.

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.