Nutrition Facts
4 servings
4
Recipe for Freekeh Salad with Fresh Goat Cheese
Treat yourself to this freekeh and fresh goat cheese salad recipe. Delicious, healthy, and easy to make, this unique salad recipe will delight your taste buds.
HelloFresh
720 Sweet potato
2 Carrot
2 Red onion
10 Flat-leaf parsley
10 Mint
1 Yellow lemon
40 Sliced almonds
80 Arugula
125 Fresh goat cheese
To be added by yourself
2 Honey
1 Vegetable broth
3 White balsamic vinegar
2 Olive oil
Salt
Pepper
Directions
1
Be sure to follow the indicated quantities closely to prepare your recipe! Preheat the oven to 230°C (210°C for fan-assisted). Peel the sweet potato and carrot, then cut them into 1 cm cubes. Cut the onion into 2 cm pieces.
2
Place the sweet potato, carrot, onion, and 1 teaspoon of Middle Eastern spice blend per person (it’s spicy! Adjust according to your taste) on a baking sheet lined with parchment paper. Add a small drizzle of olive oil, salt, and pepper. Mix well and bake the vegetables for 20-25 minutes, or until the tip of a knife goes in easily. Let them cool out of the oven after cooking.
3
Meanwhile, bring a large pot of water to a boil. Crumble the stock cube over it. Add the freekeh and cook for 20-25 minutes. Pluck and chop the parsley and mint. Cut the lemon in half and squeeze it to extract the juice.
4
Heat a small skillet over medium-high heat. Toast the sliced almonds for 2-3 minutes, stirring, or until they are golden. In a bowl, make a vinaigrette by mixing a drizzle of olive oil and a few drops of lemon juice with balsamic vinegar and honey. Season with salt and pepper.
5
When the freekeh is cooked, drain it and briefly rinse it under cold water. Drain it again. Add the parsley, mint, arugula, freekeh, and roasted vegetables to the bowl. Mix everything well.
6
To finish, serve the freekeh salad on the plates. Crumble fresh cheese on top. Sprinkle with toasted almonds.
Ingredients
HelloFresh
720 Sweet potato
2 Carrot
2 Red onion
10 Flat-leaf parsley
10 Mint
1 Yellow lemon
40 Sliced almonds
80 Arugula
125 Fresh goat cheese
To be added by yourself
2 Honey
1 Vegetable broth
3 White balsamic vinegar
2 Olive oil
Salt
Pepper
Directions
Directions
1
Be sure to follow the indicated quantities closely to prepare your recipe! Preheat the oven to 230°C (210°C for fan-assisted). Peel the sweet potato and carrot, then cut them into 1 cm cubes. Cut the onion into 2 cm pieces.
2
Place the sweet potato, carrot, onion, and 1 teaspoon of Middle Eastern spice blend per person (it’s spicy! Adjust according to your taste) on a baking sheet lined with parchment paper. Add a small drizzle of olive oil, salt, and pepper. Mix well and bake the vegetables for 20-25 minutes, or until the tip of a knife goes in easily. Let them cool out of the oven after cooking.
3
Meanwhile, bring a large pot of water to a boil. Crumble the stock cube over it. Add the freekeh and cook for 20-25 minutes. Pluck and chop the parsley and mint. Cut the lemon in half and squeeze it to extract the juice.
4
Heat a small skillet over medium-high heat. Toast the sliced almonds for 2-3 minutes, stirring, or until they are golden. In a bowl, make a vinaigrette by mixing a drizzle of olive oil and a few drops of lemon juice with balsamic vinegar and honey. Season with salt and pepper.
5
When the freekeh is cooked, drain it and briefly rinse it under cold water. Drain it again. Add the parsley, mint, arugula, freekeh, and roasted vegetables to the bowl. Mix everything well.
6
To finish, serve the freekeh salad on the plates. Crumble fresh cheese on top. Sprinkle with toasted almonds.
Notes
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