Freekeh Fritter Kale Salad with Tahini Harissa Dressing

Before I head right into Freekeh Friday, I’ve got an important announcement. Check this blog on Monday, April 7th. You’ll be glad you did. So come back!

Now… back to freekeh…

I know I’m going out on a limb, but I have a feeling some of you will want to make this recipe just because of the name. I’m looking at you, fritter fans! And you, kings and queens of  kale! And of course, those who are tempted by tahini!  And even those who have to have harissa as much as we do. Ok, alliteration overload aside, this is one seriously good salad. Don’t be daunted by the lengthy recipe list, this really comes together quickly.



Freekeh Fritter Kale Salad with Tahini Harissa Dressing

Warm, whole grain  fritters top a perfectly dressed salad. How perfect? Well, when you make this zesty dressing to taste, you just know it can’t be beat. Roasted asparagus is always a welcome addition to any meal.. here we  pair it with the optional (slightly sweet) roasted parsnip and oh-so-green baby kale. By the way, these fritters are fantastic without the salad, too. Just side with a harissa and lemon juice  spiked mayo for an incredible snack.

For the Salad:

6 to 8 stalks asparagus, cut into 1-inch pieces

1 parsnip, peeled and cut into 1/2-inch slices, optional

2 teaspoons olive oil, divided

Salt and pepper

5 ounces baby kale

few slices red onion, halved or quartered

handful cherry tomatoes, halved

1/2 bell pepper, chopped (any color)

For the Dressing:

3 tablespoons vegetable broth

1 tablespoon tahini

1 tablespoon seasoned rice vinegar

1 tablespoon fresh lemon juice

1 tablespoon light miso (I love South River Sweet Brown Rice Miso)

2 teaspoons harissa, or to taste

1 clove garlic, peeled

Salt and pepper

For the Fritters:

3/4 cup plain vegan milk

1/2 cup fresh corn (or frozen, thawed)

1 clove garlic, peeled

1 cup cooked freekeh

1/3  cup minced red onion

1/2 teaspoon ground coriander

1 1/2 cups all-purpose flour, divided

Salt and pepper

High heat neutral-flavored oil, for cooking

To prepare the salad, preheat the oven to 400 degrees F. In separate bowls, toss the asparagus and parsnip with 1 teaspoon oil each and season with salt and pepper. Put on opposite ends of a rimmed baking sheet. Bake the asparagus for 10 minutes, or until tender, and transfer to a plate to cool. Bake the parsnips for 15 minutes, or until tender, and transfer to the same plate. When cool, toss the asparagus, parsnip, and all remaining salad ingredients in a large bowl.

To prepare the dressing, combine all the ingredients except the salt and pepper in a small blender. Process until smooth. Season to taste with additional harissa and salt and pepper.

To prepare the fritters, combine the milk, corn, and garlic in small blender. Process until smooth. Pour into a medium-size bowl. Add the freekeh, onion, and coriander and stir to combine. Add 1 cup flour to form a thick batter. Season to taste with salt and pepper. Put the remaining flour on a plate. Scoop a rounded tablespoon of fritter batter and drop it in the flour on the plate. Pat it into a small disk, no more than 1/2 inch thick and coat with flour. Repeat until all fritters are formed. Heat a thin layer of oil in large skillet over medium-high heat. Cook the fritters, in batches, for 3 to 5 minutes, until browned. Turn over to cook the second side. Transfer to a plate lined with a paper towel. You should have 14 to 18 fritters.

To serve, pour the dressing over the salad and toss to coat. Divide the salad evenly among 4 plates. Top with one-quarter of the fritters and serve.

Yield: 4 servings


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