Tahini and Radish Freekeh Salad

I’ve been cooking with feekeh a lot lately. It’s an amazing ancient grain that I’ve just recently been seeing in stores. Freekeh is made from young green wheat which is roasted and thrashed to remove the berries.  It’s slightly nutty in taste with a texture similar to barley. For the full nutritional breakdown, check out the Freekehlicious page. 

I’ve been able to find freekeh in both natural food stores and well-stocked groceries, but I wouldn’t hesitate to order it online if that was my only source. I’ve fallen in love with it, and think you will, too. I’ve been using whole freekeh, but if all you can find is cracked (like some of my West Coast friends), get it! Just follow the cooking time on the package.

Expect to see more recipes for it here on my blog, as well as in the book  that Celine and I are currently writing which is a protein book. I wish I’d known about this wonder grain when we were writing Vegan Finger Foods!

Tahini and Radish Freekeh Salad

 

Tahini and Radish Freekeh Salad

Healthy and satisfying, this protein-packed salad will keep you energized for hours. I love the pairing of the roasted radishes, which become almost sweet, with the crunch of the fresh ones, all made better since it’s on peppery arugula.  If you prefer a spicier dressing, feel free to add 1 to 2 teaspoons sriracha to the salad dressing.

1 large scallion

2  watermelon radishes, about 8 ounces  (can also use breakfast radishes, or the spicier red radishes)

2 teaspoons olive oil

2 tablespoons seasoned rice vinegar

1 tablespoon tahini

1 tablespoon tamari

1 teaspoon sugar

2 cloves garlic, minced

3 cups prepared whole freekeh, cooled

1 medium carrot, grated

1/2 cup (1/2-inch pieces) snow peas

Salt and pepper

4 large handfuls baby arugula

Heat the oven to 400 degrees F. Chop one of the radishes into 1/2 inch cubes. Put the scallion and the chopped radish into an 8-inch pan. Drizzle with the oil and season with salt and pepper. Roast in the oven until the radishes are very lightly browned and starting to look slightly shriveled, 25 to 30 minutes.  The scallion should be limp and a dull green. It may take slightly less time than the radishes.

Put the roasted scallion in a small blender. Add the vinegar, tahini, tamari, sugar, and garlic. Process until smooth. Put the freekeh, carrot, and snow peas in a medium-size bowl. Pour the dressing over the freekeh mixture and stir to coat.  Season to taste with salt and pepper.

To serve, thinly slice the remaining radish. Put a handful of arugula on each plate. Place 3 to 4 radish slices off center in a line. Divide the salad evenly between the flour plates, also in a line.

Yield: 4 servings

 

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5 Comments

  1. Posted February 19, 2014 at 2:51 am | Permalink

    I’ve never heard of freekeh. I’m going to check the grocer next time I go cause this looks good.

  2. Celine
    Posted February 19, 2014 at 9:20 am | Permalink

    Holy crap, that radish is a thing of beauty. I have yet to try freekeh. Insert freekeh puns here.

  3. Posted February 19, 2014 at 1:57 pm | Permalink

    Panda, oddly, it seems the the testers on West Coast had a harder time getting than I did in Ohio! But if you can find it, it’s awesome!!!

    Celine, the one and only time I’ve ever seen watermelon radishes. Gorgeous, aren’t they?

  4. Celine
    Posted February 21, 2014 at 8:48 am | Permalink

    Totes. They look like they’re wearing tie-dyed t-shirt centers. Those damned hippies.

  5. Posted February 21, 2014 at 2:09 pm | Permalink

    I have to chime in and say if you ca get the freekeh go for it! And I do love the radishes, Tami. Like Celine said, hippie radishes. Just my thing.

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