Freekeh Roasted Carrot Salad with Dill

• Produce

  • 3 Carrots
  • 2 tbsp Dill, Fresh
  • 1/3 cup Red onion

• Condiments

  • 1/2 Lemon, juice (2 tbsp

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1 cup Freekeh

Found on keviniscooking.com

Description

Ingredients

• 1 cup freekeh
• ⅓ cup red onion, diced
• 2 tbsp olive oil
• ¾ tsp kosher salt, separated
• ½ tsp freshly cracked black pepper
• 3 carrots, peeled and sliced thin diagonally
• ½ lemon, juice (2 tbsp)
• 2 tbsp fresh dill, chopped

Directions

• Cook freekeh per package instructions. I add the freekeh to 3 cups water in a medium saucepan. Bring to a boil, cover and reduce to low. Simmer for 45 minutes. Remove from heat and allow to rest for 5 minutes. Drain any excess water if any, fluff with a fork and set aside.
• Preheat oven to 475°F. Dice onion and mix with 1 tablespoon of oil, ½ teaspoon of salt and pepper in a bowl. Add the freekeh and stir to mix well and chill in refrigerator while you roast carrots.
• Toss carrots with remaining 1 tablespoon oil and ¼ teaspoon of slat. Arrange on a baking sheet and roast for 12 minutes, or until edges are crispy and start to brown and caramelize.
• Add the roasted carrots to the freekeh. Add the lemon juice and fresh chopped dill. Season to taste, fluff with a fork and chill or serve immediately.

Nutrition