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Mediterranean Freekeh Salad with Roasted Vegetables

Keyword: Appetizers, Dinner, International, Salad
Skill: intermediate
Servings: 1

INGREDIENTS

For the vegetables:

  • 4 heads of whole garlic, end trimmed
  • 1 pint of assorted cherry tomatoes
  • 1 15-ounce can of chickpeas, drained
  • 1 teaspoon each turmeric, cumin and paprika
  • 6 rainbow colored carrots peeled and sliced in half long ways
  • 1 peeled and sliced egg plant
  • 1 each zucchini and squash sliced
  • 1 peeled and thickly sliced red onion
  • 2 bulbs of fennel trimmed and quartered
  • 2 fresh prepared artichokes cut in half
  • 4 cups of packed baby spinach
  • 6 tablespoons of olive oil
  • Juice of 1 lemon
  • Kosher salt and fresh cracked pepper

For the Rice and Toppings:

  • 4 cups of cooked and chilled freekeh
  • ½ cup of crumbled feta cheese
  • 1 burrata cheese cut into quarters
  • Juice of 1 lemon
  • 3 tablespoons of red wine vinegar
  • 3 tablespoons of extra virgin olive oil
  • Kosher salt and fresh cracked pepper to taste
  • Fresh oregano for garnish
  • Olives for garnish

INSTRUCTIONS

  1. Preheat the oven to 400°.
  2. Garlic: season the bottom of the garlic baker with salt and pepper and add 1 tablespoon of olive oil. Place the garlic cut side down and place on the lid and roast in the oven at 400° for 30 minutes. Remove and keep warm.
  3. Tomatoes: Place the tomatoes on a sheet tray lined with parchment paper and drizzle on 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven at 400° for 15 to 20 minutes or until blistered.
  4. Chickpeas: Place the chickpeas on a sheet tray lined with parchment paper and drizzle on 1 tablespoon of olive oil and season with turmeric, cumin, paprika salt and pepper. Roast in the oven at 400° for 15 to 20 minutes or until browned and crispy.
  5. Vegetables: Coat the carrots, eggplant, zucchini, squash, onion, fennel and artichokes in 3 tablespoons of olive oil, lemon juice, salt and pepper and cook on a very hot grill until the vegetables are al dente, or slightly crunchy. Immediately chill in the refrigerator until cold.
  6. To Plate: Place the chilled cooked freekeh on the bottom of a large serving dish and layer on the spinach, roasted vegetables, blistered tomatoes, chickpeas, roasted garlic, cheeses, olives, fresh oregano, lemon juice, red wine vinegar, extra virgin olive oil, salt and pepper.