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Salad of crispy carrots and herby freekeh
Serves 4-6 Starters and mains
Ingredients
- 175g wholegrain freekeh
- 1⁄2tsp sea salt
- 4 carrots, peeled
- 1tbsp olive oil
- 1tsp ground cumin
- 2 celery stalks, thinly sliced
- 7g flat-leaf parsley, chopped
- 1tbsp mint, finely chopped
- 2tbsp lemon juice
- 1tbsp preserved lemon rind, finely chopped
- 180g curly kale leaves, thinly sliced
- 4tbsp extra virgin olive oil
Method
Preheat the oven to 180C/350F/ Gas 4. Line a baking tray with baking paper.
Put the freekeh in a saucepan with 1.5 litres water. Add the sea salt and bring to the boil. Reduce the heat to low and cook for 45 minutes.
Meanwhile, use a vegetable peeler to cut the carrots into ribbons. Put the 1tbsp olive oil and cumin in a bowl and season with salt and pepper. Add the carrot ribbons and gently toss to coat evenly with oil. Transfer the carrot ribbons to the prepared tray and arrange them evenly over the tray. Place in the oven and bake for 30 minutes, turning occasionally, or until the carrots are a little crispy. Remove from the oven.
When the freekeh is cooked, drain thoroughly and transfer to a large bowl. Add the celery, parsley, mint, lemon juice and preserved lemon and stir to combine.
Put the kale in a separate bowl and add the 4tbsp extra virgin olive oil. Using your hands, work the oil into the kale. This will help to soften the kale and make it a little less springy. Add the kale to the freekeh salad and stir well to combine. Season with salt and pepper.
Arrange the freekeh salad on a serving plate and top with the crispy carrot ribbons.
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