This is my third of four holiday recipes — topped off with next week’s, which is a full roast! Even if you’re not gearing up to celebrate any holidays this winter, all these recipes are great for dinner parties or used separately for lunches and dinners.
I unabashedly love salads. I feel weird if I go a few days without a big salad, and I try to incorporate them into my food as much as possible. This salad is less greens-based than my usual fare, but it’s delicious and a fantastic side dish for dinner parties.
Freekeh is now marketed as a “super grain”, but it’s actually an ingredient that has been popular in the Middle East (most notably in Syria and Palestine) for a very long time. In terms of nutrition (caveat: I am not a nutritionalist!), it’s low GI, has more protein and twice as much fibre as quinoa serving-for-serving, and is high in iron, calcium and zinc.
You will need:
- 2/3 cup freekeh
- a handful of dried cranberries
- half a cup chopped cabbage
- half a pomegranate’s seeds
- 30-50g of feta cheese
- 2 tbsp soy sauce (or to taste)
I forgot to take a picture of the freekeh cooking, whoops. Simple enough: boil with water at a ratio of 1:2 (freekeh to water) or 1:3 for 30 minutes, or until the water has evapourated.
Add all your other ingredients to the mix! Also add: two to three tablespoons of soy sauce, then add salt to taste.
Serve it up! You guys might be starting to see a pattern in these holiday dishes: I go for maximum flavour and efficiency. We don’t often have a lot of time around the holidays, or when doing big dinner parties, so having dishes that are time-consuming just doesn’t make a lot of sense to me.
That made our whole meal, along with the roasted vegetables, when I had my dinner party. However, I’m cooking a full Christmas dinner and spending the actual day with one of my closest friends, so I’ll show you guys the gorgeous roast I intend to make for us. Stay tuned!
As always, bilafiya (well wishes and wellbeing)