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!
Put the freekah in a saucepan with
Meanwhile, peel the carrots and then use the vegetable peeler to remove ribbons of carrot. Put the olive oil and cumin in a bowl and season with sea salt and freshly ground black pepper. Add the carrot ribbons and gently toss to evenly coat in the oil. Transfer the carrot ribbons to the prepared tray and arrange them evenly over the tray. Place in the oven and
When the freekah is cooked, drain well 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 olive oil. Using your hands, work the oil into the kale. This will help to soften the kale and make it
Arrange the freekah salad on a serving plate and top with the crispy carrot ribbons.
© 2016 All rights reserved. Published by Murdoch Books.