This salad is what happened when I morphed two of your favourite salads together. There is so much goodness in this dish that I think you might as well cancel all future medical check-ups.
If you loved the Freekeh and Lentil Salad from my first cookbook, Relish Mama – Recipes from a shared table and the Relish Mama Kitchen, you are hopefully going to go a whole lot crazy for this new beauty.
For a gluten-free option—use double amount of quinoa instead of freekeh or replace with French green lentils.
Quinoa, freekeh, kale & corn salad with rose harissa
Freekeh is green wheat, which is unripe wheat grains that are partially smoked to cook them. You can find Freekah in most good food stores and health shops and also at Relish Mama.
200g quinoa *
100g freekeh *
1 teaspoon of sea salt
3 corn cobs
1 onion finely diced
200g kale, stalks removed and kale finely shredded
1 x 400g tin chickpeas
120g pepitas, toasted
80g natural almonds, toasted
1/4 cup chopped parsley
1/4 cup chopped mint
1 cup pomegranate seeds (or substitute for barberries)
1-2 tablespoons rose harissa * mixed with a little extra virgin olive oil
2 lemons, juiced
60ml extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon pomegranate molasses *
Freshly cracked black pepper
Rinse the quinoa really well to remove the bitter coating.
Pour 500ml water into a saucepan. Add the quinoa and ½ teaspoon salt. Bring to a boil and then reduce heat to a simmer. Cook for 15-17 minutes. Strain & spread out onto a tray. Store in the fridge for up to 3 days.
Pour 750ml water into a saucepan. Add the freekeh and ½ teaspoon salt. Bring to a boil. Reduce to a simmer. Cover with a lid and cook for 15-20 minutes (taste for tenderness). Drain, rinse under cold water and set aside. Store in the fridge for up to3 days.
Chargrill the corn on a hot barbecue for a few minutes each side or until the corn starts to blacken a little. Set aside. Once cool enough to handle, cut the kernels from the cob.
Heat a small pan over a low to medium heat. Add 2 tablespoons extra virgin olive oil. Cook the onion for 5-6 minutes, stirring often until the onion softens and is quite aromatic.
To make the dressing, mix all ingredients together in a clean jar (with a lid) and shake well to combine.
Combine the quinoa, freekeh, onion as well as the corn, kale, chickpeas, pepitas and almonds. Add the herbs and spoon through 1-2 tablespoons of harissa (to taste). Add the dressing (you may not need it all) and toss gently to combine well. Season to taste.
Place on your favourite serving platter or bowl and serve.
Yes, you do see baby purple carrots on top. They are not to confuse you, I just happened to have some that were calling to be roasted and so I added them. They are not a usual addition so I have left them out of the ingredients listing. Sorry, not sorry.
*Available at Relish Mama – online and in store as well as all great food stores and providores