Say goodbye to those #saddesklunches by packing up this make-ahead satisfying salad that will leave your fellow workers wishing they weren’t eating another sandwich. South of your taste buds, however, your body will benefit from the nutritional bounty in this salad. Freekeh is a high-protein and fibre-rich Middle Eastern wheat that is harvested young and roasted for a smoky flavour.
This salad can also be made with other whole grains such as spelt, farro, and millet.
When preparing salads for future meals, it’s best to avoid delicate salad greens that are apt to lose their textures. Instead, include heartier veggies such as carrots, celery, and beets.
Preheat oven to 400 F (200 C) and place rimmed baking sheet in oven as it heats. Toss carrots with oil and 1/4 tsp (1 mL) salt. Place carrots on hot baking sheet and roast until tender and darkened, about 25 minutes, stirring once.
In medium saucepan, place freekeh, 3 cups (750 mL) water, and 1/4 tsp (1 mL) salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 20 minutes, or until water has been absorbed and freekeh is tender. Set aside, covered, for 5 minutes and then gently fluff with fork. Spread freekeh out on rimmed baking sheet to cool.
In large bowl, toss together roasted carrots, freekeh, chickpeas, celery, roasted red pepper, parsley, mint, green onions, olives, raisins, pistachios, sunflower seeds, and feta. Whisk together olive oil, lemon juice, garlic, zau2019atar, red pepper flakes (if using), and black pepper. Toss dressing with salad. Keep chilled for up to 5 days.
This recipe is part of the Batch Play collection.
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.
Arranging salads on a board is a great way to let people choose what they like and build their own bowls according to their tastes. Family and friends can arrange a super hearty grain bowl salad using the protein-packed, iron- and vitamin D-rich ingredients on this board. This salad board takes its cues from a classic Niçoise salad but leans on Asian ingredients and flavour inspirations. Jammy eggs For perfect “jammy” eggs, bring a pot of water to boil. Using slotted spoon, gently submerge eggs, cover, and set timer for 6 1/2 minutes. While eggs are boiling, fill medium-sized bowl with cold water and ice. The minute the time has elapsed, using slotted spoon, remove eggs and place in ice bath. Allow to cool for 3 minutes before serving.
This sweet and savoury brunch board has something for everyone and is tied together by go-anywhere, do-anything buckwheat pancakes flavoured with caraway seeds. These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas. Serving up Provide plenty of utensils for serving and plates and cutlery for eating to encourage guests to make up their own plates—forks or small tongs for pancakes or smoked salmon, spoons for serving up berries, and small dishes or ramekins (with spoons) for sauce and smaller items such as hempseeds.