Freekeh Roasted Carrot Salad with Dill
Freekeh Roasted Carrot Salad has sweet, roasted carrots, red onions and dill with a light lemon dressing that works well with the smokey freekeh grain. Adapted from The All-Natural Diabetes Cookbook
Prep Time18 mins
Cook Time50 mins
Total Time1 hr 8 mins
Servings: 4 servings
- 1 cup freekeh
- 1/3 cup red onion diced
- 2 tbsp olive oil
- 3/4 tsp kosher salt separated
- 1/2 tsp freshly cracked black pepper
- 3 carrots peeled and sliced thin diagonally
- 1/2 lemon 2 tbsp, juice
- 2 tbsp fresh dill chopped
Cook freekeh per package instructions. I add the freekeh to 3 cups water in a medium saucepan. Bring to a boil, cover and reduce to low. Simmer for 45 minutes. Remove from heat and allow to rest for 5 minutes. Drain any excess water if any, fluff with a fork and set aside.
Preheat oven to 475°F. Dice onion and mix with 1 tablespoon of oil, 1/2 teaspoon of salt and pepper in a bowl. Add the freekeh and stir to mix well and chill in refrigerator while you roast carrots.
Toss carrots with remaining 1 tablespoon oil and 1/4 teaspoon of slat. Arrange on a baking sheet and roast for 12 minutes, or until edges are crispy and start to brown and caramelize.
Add the roasted carrots to the freekeh. Add the lemon juice and fresh chopped dill. Season to taste, fluff with a fork and chill or serve immediately.
Serving: 1g | Calories: 210kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Sodium: 460mg | Fiber: 5g | Sugar: 2g