Perfect with the addition of rib fillet cooked straight off the bbq!
what you need
1 cup freekeh
1/2 cup red quinoa
1/2 cup dried cranberries
1/3 cup dried figs, thinly sliced
1/3 cup pepitas
1/3 cup sunflower seeds
1/2 cup pistachios, lightly toasted
125g haloumi, cut into strips
400g can chickpeas, drained
1/2 cup mint leaves, roughly chopped
1/2 cup coriander leaves, roughly chopped
1/3 cup extra virgin olive oil
1 tbsp raw honey
1 tbsp coconut balsamic vinegar
zest of 1 x lime
juice of 2 x limes
good quality sea salt, to taste
a thick piece of rib fillet, about 250 – 350g, as desired
what to do
Bring a large pan of water to the boil over medium-high heat. Add freekeh, reduce heat to simmer and cook for 15 minutes. Add red quinoa and cook for a further 10-15 minutes or until cooked. Drain and rinse under cold water. Cool completely.
Heat a small amount of oil in a frying pan on a medium heat. Add haloumi slices and cook until lightly browned. Remove, cool slightly and cut into smaller bite sized pieces.
Combine olive oil, raw honey, coconut balsamic, lime zest and lime juice. Season with sea salt. Add to the freekeh and quinoa mix, toss through, leaving a small amount to drizzle over the salad at the end. Add cranberries, figs, seeds, pistachios, haloumi, chickpeas, and herbs. Gently toss through. Place on a salad plate.
Cook your rib fillet, or any other protein, on the bbq to your desired taste. Slice through and add to the top of the salad. Drizzle over the remaining dressing and sprinkle some extra pistachios and herbs over the top. Serve immediately.
notes
Replace with the rib fillet with lamb backstrap or, for a plant-based option, some barbecued tempeh.
This salad is also a great salad on its own without the addition of any further protein.
recipe by Kristin J for go natural foods
Ceres Organics Organic Freekeh
Niulife Organic Coconut Balsamic Vinegar
The Wholefood Pantry Organic Pepitas
