FREEKEH - Avocado, Feta and Freekeh Dinner Salad

By Unblond1

Ingredients

• 2 tbsp (30 mL) extra-virgin olive oil
• 1 tbsp (15 mL) red wine vinegar
• 1 tbsp (15 mL) chopped fresh parsley
• 1 1/2 tsp (7 mL) chopped fresh mint
• 1/8 tsp (0.5 mL) each sweet paprika, and ground coriander
• Pinch each salt and pepper
• 3/4 cup (175 mL) freekeh
• 3 cups (750 mL) chopped, stemmed Swiss chard
• 1/2 avocado, peeled, pitted and chopped
• 2 3/4 tbsp (34 mL) crumbled feta cheese
• 2 3/4 tbsp (34 mL) chopped, toasted slivered almonds

Details

Servings 3

Preparation

Step 1

In large bowl, whisk together oil, vinegar, parsley, mint, paprika, coriander, salt and pepper; set aside.

In large pot of boiling salted water, cook freekeh for 40 minutes. Stir in Swiss chard; cook until freekeh is tender and Swiss chard is wilted, about 2 minutes. Drain well in fine-mesh sieve; let cool slightly. Add to dressing; toss to coat.

Stir in avocado and half each of the feta cheese and almonds; sprinkle with remaining feta cheese and almonds.

Tip from The Test Kitchen: To speed up your prep, cook the freekeh the night before and refrigerate it so it's ready to toss with the rest of the ingredients when you get home.