Freekeh Salad with Herbs & Dill Yogurt Sauce with Mise En Place

Ingredients:

Freekeh

• 1 cup Freekeh, coarse
• 1.5 cups Vegetable broth
• salt to taste

Salad

• 1/3 cup Kalamata olives, either cut in half or pieces
• 1 ripe beefsteak or on the vine tomato, chopped
• 1 red/yellow or orange pepper, chopped
• 1⁄2 English cucumber, peeled in stripes, chopped
• 1/4 cup Italian Parsley, chopped
• 1⁄4 cup garlic chives/chives, chopped

Dressing

• 1 tbsp shallots finely chopped
• 2 tbsp red wine vinegar
• 1/2 cup plain yogurt
• 3 tbsp olive oil extra virgin
• 1 clove garlic finely grated with a microplane or finely minced
• 1 green onion/scallion finely chopped, both whites and greens
• 3 tbsp dill fresh, finely chopped, leaves only
• 1 tsp honey
• 1/4-1/2 tsp salt kosher
• pepper, freshly ground

Directions:

1. Cook the freekeh by combining it with the stock and salt in a saucepot. Bring to a light boil then simmer for 15-20 min until tender and the liquid has evaporated.
2. In the meantime, chop the vegetables and combine them together in a bowl. Set to the side.
3. To make the dressing, place shallots and vinegar in a bowl and allow to marinade/macerate for 15 minutes.
4. Once the shallots are ready, combine the remainder of the ingredients with shallots and vinegar and whisk until thoroughly combined. Season to taste.
5. Once the freekeh is cooked, let it cool until warm and no longer hot.
6. Once slightly cooled, toss in with the veggies and then coat with 2-3 Tbsp of the dressing. Taste and see if any more salt is needed and enjoy!
7. Extra dressing can be stored in a glass jar for up to 3 days.