Recipe for a filling and nutritious Superfood Salad that consists of cooked freekeh, chickpeas, roasted tomatoes, sunflower seeds, pickled onions and avocado

1/2 cup cracked freekeh
1,5 cups water to cook freekeh
pinch salt
200 gr rosa or cherry tomatoes
5 ml olive oil
30 ml balsamic vinegar
sprig fresh rosemary
1/2 cup chickpeas
1/2 cup sunflower seeds
1 avocado to serve
pickled onion to serve
basil pesto to serve

How to
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.

Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.

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