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.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.