Smoky Freekeh Salad with Crunchy Veg & Tangy Dressing

Ingredients:

1 cup freekeh (or some other chewy grain), cooked and cooled 1 cup chopped tomatoes 1 bell pepper, diced 1 cucumber, diced 2 ribs celery, diced 1/2 cup finely chopped red onion 1/4 cup crumbled feta or goat cheese 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh mint or dill Salt and pepper to taste Dressing: 3 tablespoons olive oil 3 tablespoons red wine vinegar or lemon juice 1 teaspoon honey or maple syrup 1 teaspoon Dijon mustard 1 small garlic clove, finely grated Pinch of smoked paprika (or cayenne for a kick) Salt and pepper to taste

Preparation:

The recipe came from Marsh Hen Mill on Edisto Island in South Carolina. Like Riverview’s sister Artisan Milling Company they offer grits, cornmeal and polenta, and of course you’re going to stock up on those from Artisan Milling Company, but Marsh Hen also offers Carolina gold and brown rice, Sea Island red peas, black eyed peas, farro and freekeh and they’re about 6 miles from our place in South Carolina. You could make this salad with any grain you like – including couscous or bulgur – but I’ve developed a fondness for chewy, nutty, smoky freekeh. Everything you need for the salad, except the pantry staples, herbs and cheese, was in today’s box.

If you’re using freekeh, rinse 1 cup and then put it in a saucepan with 3 cups salted water. Bring to a boil, then reduce to a simmer and cook 20–25 minutes until tender but chewy. Drain and cool.

Make the dressing by whisking or shaking all the dressing ingredients in a jar until well combined.

Assemble the salad in a big bowl, tossing the cooled freekeh with all the chopped vegetables, herbs and cheese. Add the dressing and mix well. Refrigerate at least 30 minutes before serving.