Superfood Salad
A filling and nutritious superfood salad that consists of cooked freekeh, chickpeas, roasted tomatoes, sunflower seeds, pickled onions and avocado.
Superfood Salad A filling and nutritious superfood salad that consists of cooked freekeh, chickpeas, roasted tomatoes, sunflower seeds, pickled onions and avocado. |
| Servings | Prep Time |
| 2servings | 10minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 1/2cup cracked freekeh
- 1,5cups waterto cook freekeh
- pinch salt
- 200gr rosa or cherry tomatoes
- 5ml olive oil
- 30ml balsamic vinegar
- sprig fresh rosemary
- 1/2cup chickpeas
- 1/2cup sunflower seeds
- 1 avocadoto serve
- pickled onionto serve
- basil pestoto serve
Instructions
- In a saucepan, add the freekeh, cover with water and add the salt. Bring to a boil then reduce heat and allow to simmer for 15 minutes, until the grains have absorbed the water. Set aside.
- In a small oven safe dish, arrange the cherry or rosa tomatoes (you can slice them in half or leave a few whole), drizzle with olive oil and balsamic vinegar, and add the sprig of rosemary. Roast in a hot oven at 180 degrees Celsius, until blistered. Set aside.
- In the meantime, place the chickpeas (you can pat them dry with a kitchen towel) and sunflower seeds in a small saucepan over medium heat and allow to toast for 5 minutes.
- Assemble your salad by mixing the cooked freekeh with the roasted tomatoes (the liquids left behind too), chickpeas, sunflower seeds and add a few pickled onions (or add a spoonful of kimchi). Top with avocado and pesto and season to your liking.