Side

Freekeh, fennel and herb salad with citrus dressing

Name: Freekeh, fennel and herb salad with citrus dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 330g freekeh; 1 baby fennel, shaved (we used a mandoline); 55g pepitas; Mint and flat-leaf parsley leaves, to serve; 60.00 ml yuzu juice (from Asian food shops – substitute 1 1/2 tsp each lime and orange juice); 2 tsp lemon juice; Finely grated zest of 1/2 an orange; 2 tsp Dijon mustard; 1 tsp honey; 125ml oil

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Freekeh, fennel and herb salad with citrus dressing

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by delicious. team

delicious. team

Mar 14, 2018

This side salad is so good that it may just outshine the mains at your next party. Recipe by Clayton Wells, of Sydney's Automata and A1 Canteen.

2 cups (330g) freekeh
1 baby fennel, shaved (we used a mandoline)
1/3 cup (55g) pumpkin seeds (pepitas), toasted, chopped
Mint and flat-leaf parsley leaves, to serve

Citrus dressing

3 tbs yuzu juice (from Asian food shops – substitute 1 1/2 tsp each lime and orange juice)
2 tsp lemon juice
Finely grated zest of 1/2 an orange
2 tsp Dijon mustard
1 tsp honey
1/2 cup (125ml) grapeseed oil

Method

1.

Bring a large saucepan of water to the boil over medium heat. Add freekeh and cook for 30 minutes or until tender. Drain and set aside to cool.
2.

Meanwhile, for the dressing, whisk yuzu, lemon juice, orange zest, mustard and honey in a bowl until combined. Whisk in oil in a slow stream until well combined.
3.

Toss freekeh and remaining ingredients in a bowl. Drizzle with dressing to serve.