Freekeh, Heritage Carrots & Medjool Date Salad

Name: Freekeh, Heritage Carrots & Medjool Date Salad
Yield: Serves 6-8
Cuisine: Middle East
Ingredients: 2 cups/450 ml water; ½ cup/25 g fresh coriander and of fresh mint; 2 teaspoons cumin & 2 teaspoons coriander seeds; 1 cup/200 g freekeh; ½ cup/120 ml olive oil; 2 teaspoons cumin & 2 teaspoons coriander seeds; 5 cups/500 g heritage carrots; juice of ½ orange & ½ lemon; juice of ½ orange & ½ lemon; 1 teaspoon sweet paprika; 1 teaspoon ground cumin; ⅓ cup/40 g golden raisins; ½ cup/90 g Medjool dates; ½ cup/25 g fresh coriander and of fresh mint; ⅓ cup/50 g pinenuts; salt & pepper; 2 tablespoons date syrup + extra for drizzling; salt & pepper

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

About

This recipe is my take on the medieval green wheat salad, using spices and dried fruits to bring out the earthiness of the grain. The carrots add colour and vibrancy, complementing the sweetness of the dates, and the citrussy dressing creating a taste of the Middle East.

Ingredients

5 cups/500 g heritage carrots
½ cup/120

Middle East
Vegan
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas Mark 4
Top & tail the carrots, bring a saucepan of salted water to the boil & place the whole carrots in salted water for 5 minutes until just beginning to soften, drain & place the carrots in a roasting ti