Freekeh and Cucumber Salad with Tahini-Yogurt Dressing
With its lightly smoky flavour and hearty, chewy texture, freekeh is a grain that I adore and turn to often. This freekeh salad is refreshing, yet satisfyingly substantial – lovely for a warm-weather meal.
Makes 4 servings
1 cup cracked freekeh
2 tbsp tahini
2 tbsp hot water
⅔ cup plain yogurt
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 small garlic clove, finely minced
1 large cucumber, chopped
⅓ cup thinly sliced green onions
½ cup chopped fresh parsley
2 tbsp chopped fresh mint
Bring 6 cups water to boil in medium pot. Add ½ teaspoon salt and freekeh. Cook freekeh until tender, about 20 minutes. Drain in mesh strainer and transfer to medium bowl; let cool to room temperature.
Meanwhile, prepare dressing. Whisk together tahini and hot water in small bowl until smooth; then stir in yogurt, lemon juice, olive oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
Add cucumber, green onions, parsley, and mint to freekeh. Pour dressing over freekeh mixture; toss to incorporate. Adjust seasoning with salt and pepper if desired.
Serve salad at room temperature or cold.
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.