Freekeh & Leek Salad with Miso Dressing [vegan]

Published on April 21, 2016 | In Asian | By theflexitarian + |

- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

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My fridge is in mid-week dire straits as the kids have worked their way through this week’s supply already. Another growth spur coming up surely!

Craving something healthy and fresh, I decided to make a salad with the only thing left in my vegetable drawer – two humble leeks!

In less than 30 mins, I whipped up this recipe for a nutritious and healthy lunch. The miso and ginger dressing adds just the right amount of zing.

I use Freekeh which has a nice texture. I really like its earthy and nutty taste. You can buy freekeh in health store. For those of you who are not familiar with it, freekeh is toasted wheat harvested when still green. It is high in protein, fibre, iron, calcium, zinc and has a low GI.

If you need a gluten-free option, feel free to replace freekeh by any other grain.

Dairy-Free, Egg-Free, High Fibre, Low Fat, Soya-Free, Vegan

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Ingredients

100g freekeh [US 3.5 oz]
2 medium leeks
200g chickpeas [7 oz]
2 generous Tbsp white miso paste
juice of 1 lemon
3 Tbsp rice vinegar
1 garlic clove (crushed)
1/2 red onion (finely chopped)
1 thumb of ginger root
2 handfuls walnuts
1 handful chopped coriander leaves

Instructions

Cook freekeh according to pack instructions. Alternatively, place freekeh with 500ml [US 2cups] of water in a saucepan. Heat and cook for around 15 mins. The freekeh should be cooked but still have a bite. Drain any extra liquid and set aside.
While freekeh is cooking, heat some water in another saucepan. Cut leeks in 2cm [0.8 inch] chunks. When water is boiling, add leeks to the saucepan and cook until tender (around 10 mins).
Meanwhile make the dressing by mixing together miso, vinegar, lemon juice, garlic and ginger.
Once cooked, drain freekeh and leeks. Add chickpeas. Toss with dressing.
Add finely sliced onion, chopped coriander and walnut. Toss again until well mixed.
Serve at room temperature.

Servings : 2-4
Ready in : 30 Minutes
Course : Lunchbox, Salads
Recipe Type : April Recipes, December Recipes, February Recipes, January Recipes, March Recipes, November Recipes
Ingredient : Leek

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About Chef

theflexitarian

A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...