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| Freekeh Salad with Tahini Dressing |
"This filling and pleasant salad with a Mediterranean twist makes a pleasing lunch or the best facet to accompany grilled fish or chook. Freekeh is low in fat and high in protein and fiber, making it a amazing alternative to quinoa or rice."
Ingredients :
- 1 cup freekeh
- 2 cups fowl broth
- 3 tablespoons apple cider vinegar
- 1 tablespoon tahini
- 1 teaspoon honey
- 2 tablespoons olive oil
- salt and ground black pepper to flavor
- half of cup pomegranate seeds
- 1/4 cup crimson onion, minced
- 2 tablespoons minced sparkling mint
- 2 tablespoons minced fresh parsley
- half of cup crushed pistachios
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 1H10M |
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- Stir freekeh in a medium-sized saucepan over medium-excessive heat till lightly toasted and aromatic, approximately three mins. Add broth and convey to a simmer. Cover pan and cook until water is absorbed, approximately 20 minutes. Remove from warmth and permit stand 5 mins. Transfer freekeh to a bowl to cool.
- Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
- Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with extra salt and pepper, if favored. Refrigerate half-hour. Top with pistachios proper before serving so that they do not melt.
Notes :
- Feel unfastened to apply vegetable broth in place of bird broth to make it vegetarian.
- This salad can also be served at room temperature.
If this Freekeh Salad with Tahini Dressing recipe suits your family's flavor, please share, remark and bookmark this web site, so others know very well what you know. Many thanks for the check out!
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