Ingredients:

  • 1 cup (160g) cracked freekeh
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 1/2 tsp (3g) sea salt
  • 2 large (300g) navel oranges, peeled and segmented
  • 1/4 cup (15g) fresh mint leaves, thinly sliced
  • 1/4 cup (15g) fresh flat-leaf parsley, chopped
  • 1/2 cup (70g) English cucumber, finely diced
  • 1/3 cup (50g) red onion, finely minced
  • 1/4 cup (40g) baby lima beans, cooked and drained
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh orange juice
  • 1 tbsp (15ml) lemon juice
  • 1 clove (5g) garlic, minced
  • 1/4 tsp (1.5g) cracked black pepper
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Combine the cracked freekeh, water or vegetable broth, and 1/2 tsp sea salt in a medium saucepan.
  2. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the water is absorbed and the grains are tender yet chewy.
  3. Remove from heat and let it sit, covered, for 5 minutes.
  4. Fluff with a fork and transfer to a strainer or bowl to cool completely.
  5. Prepare the navel orange segments, removing all white pith.
  6. Finely dice the English cucumber and red onion.
  7. In a large mixing bowl, combine the cooled freekeh, orange segments, cucumber, red onion, and cooked lima beans.
  8. Fold in the sliced mint and chopped parsley gently to avoid bruising the leaves.
  9. In a small jar or bowl, whisk together the extra-virgin olive oil, orange juice, lemon juice, minced garlic, 1/4 tsp sea salt, and cracked black pepper until emulsified.
  10. Drizzle the dressing over the salad and toss lightly.
  11. Let the salad sit for 10 minutes before serving to allow the flavors to meld.