Ingredients
- 4 servings
- 5 cups water
- 1 cup freekeh
- 1/2 tsp sea salt
- 1 bunch watercress, washed, patted dry and torn
- 1 small head romaine lettuce, washed, patted dry torn into bite sized pieces
- 5 red radishes, trimmed, washed, thinly sliced
- 1 cup shredded radicchio
- 1 cup halved grape tomatoes
- 1/2 small red onion, thinly sliced
Lemon Thyme Dressing
- 3 Tbsp red wine vinegar
- 1 Tbsp fresh lemon juice
- 1 Tbsp minced fresh lemon thyme (or use regular thy,e)
- 1 garlic clove, finely minced
- 1 tsp sugar
- 1/4 cup walnut oil (or use olive oil)
- 1/4 tsp freshly ground black pepper
- 1/4 tsp sea salt
- Garnish:1/4 cup toasted walnut pieces
Instructions
- In a 3 quart saucepan, bring the water to a boil. Add the freekeh and salt bring to a boil. Lower the heat and cover. Simmer on low heat for 45 minutes or until tender. Drain any excess water. Add the freekeh to a bowl and set aside.
- In a bowl, combine the watercress,romaine, radishes, radicchio, tomatoes and red onion. Set aside.
- In a small bowl, whisk together the Lemon Thyme Dressing ingredients. Toss the freekeh with half the dressing. Add the other half of dressing to the radicchio radish mixture and toss. On individual plates, add the salad. Top with the freekeh and garnish with walnuts.
Notes
Robyn Webb is an award-winning cookbook author, culinary instructor and Food Editor of Diabetes Forecast Magazine. She has written 17 books including the World Gourmand Award winner, The Diabetes Comfort Food Cookbook and the Benjamin Franklin Silver Award Honoree, The Smart Shoppers Diabetes Cookbook. She has written for major national publications and is quoted in print and live media. She can be reached at robynwebb.com.