A few weeks ago I went to my good friend Ruth’s mother blessing (a mother-centred baby shower) and this is the salad I made to share with the guests. It was a hit, and lots of people were asking how I made it, so I figured I should work on transcribing a recipe to share with you!
I love grain salads because they’re substantial and practically a meal in themselves. They’re great for potlucks and lunch boxes, and are delicious both warm and cold. This Spiced Sweet Potato and Freekeh Salad has a lot going on in terms of texture and flavours, making it quite complex and definitely my favourite salad of the moment.
Freekeh, a charred green wheat, has a lovely texture – a toothiness that works well with the soft roasted sweet potato I’ve matched it with here. If you are gluten intolerant, you could easily use a medium grain brown rice here instead.
I’ve paired the sweet potato and freekeh with herbaceous dill, preserved lemons, fragrant whole spices, and fresh pomegranate seeds that are like little jewels that burst with a tart sweetness. I think it’s perfectly balanced, and I hope you enjoy it too. Plus, the pomegranate gives this salad a festive charm, and what’s more, it’s perfect for both a Northern or Southern Hemisphere festive season… Such is the adaptability of the grain salad!