Name: Salad of crispy carrots and herby freekah
Yield: Serves 4-6
Ingredients: 175 g (6 oz/1 cup) wholegrain freekah; ½ teaspoon sea salt; 4 carrots; 1 tablespoon olive oil; 1 teaspoon ground cumin; 2 celery stalks, thinly sliced; 7 g (¼ oz/¼ cup) chopped flat-leaf (Italian) parsley; 1 tablespoon finely chopped mint; 2 tablespoons lemon juice; 1 tablespoon finely chopped preserved lemon rind; 180 g (6½ oz/2 cups) thinly sliced curly kale leaves; 60 ml (2 fl oz/¼ cup) extra virgin olive oil

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

Anyone who knows me well would think that the only reason this salad is in this book is so I can say ‘crispy carrots and herby freekah’. It’s not the case, although I did have lots of fun saying it over and over again.

The carrots in this recipe are cut into thin ribbons, flavoured with cumin and roasted until crispy, then used to decorate the top of an earthy and extremely healthy plate of kale and freekah. It’s as much fun to eat as it is to say!