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Roasted Red Cabbage, Kale, and Freekeh Salad

Servings: 6 servings
Prep Time: 30 minutes
Cook Time: 30 minutes

Ingredients 

Salad

  • ½ head red cabbage, shredded
  • 200 g kale, finely chopped
  • olive oil
  • salt and pepper, to taste
  • 1 ½ cups vegetable broth or water
  • 1 cup freekeh
  • ½ tsp coriander seeds
  • ⅓ cup dried golden raisins
  • ⅓ cup almond flakes
  • pomegranate seeds
  • handful fresh mint, finely chopped

Dressing

  • ¼ cup freshly squeezed lemon
  • 2 tbsp rice vinegar
  • ¼ cup olive oil
  • 1 tsp dijon mustard
  • 1 tsp date molasses or honey
  • 1 tbsp finely grated lemon zest, optional
  • salt and pepper, to taste

Yoghurt Sauce

  • 1 cup yoghurt
  • ½ cup labneh
  • 1 small roasted beetroot, peeled
  • dried mint, to taste
  • 2 tbsp tahini sauce
  • 1 tsp pomegranate molasses
  • 1 tsp honey

Instructions

  • Preheat the oven to 425ºF (220ºC).
  • On a rimmed baking sheet, toss the shredded red cabbage with a couple of tablespoons of olive oil. Season generously with salt and pepper. Roast for 20 minutes or until browned and crispy. Set aside to cool.
  • In a medium saucepan, combine the vegetable broth (or water) and freekeh. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cover and cook for 20 minutes, until the freekeh is tender and has absorbed most of the broth. Fluff with a fork and let it cool slightly.
  • In a small bowl or measuring cup, combine the olive oil, lemon juice, rice vinegar, Dijon mustard, honey, lemon zest (if using), and salt and pepper to taste. Whisk until well blended.
  • In a food processor, blend the yoghurt, labneh, roasted beetroot, mint, salt, pepper, lemon juice, and tahini sauce until smooth.
  • In a large bowl, combine the roasted red cabbage, kale, cooked freekeh, raisins, almond flakes, toasted coriander, and fresh mint. Drizzle with most of the dressing and toss to coat evenly. Taste and adjust the seasoning or add more dressing as needed.
  • Spread the beetroot yoghurt sauce on the base of your serving plate. Gently place the salad on top. Garnish with additional mint and almond flakes if desired.

Notes

This salad combines roasted textures with fresh greens and a rich, creamy beetroot yoghurt sauce, making it a nutritious and flavourful meal or side dish.