This is my favourite salad at the moment, I can’t get enough of it! The sweetness and creaminess of the coconut yoghurt goes perfectly with freekah, brown rice or quinoa- which is great if you need to accomodate for gluten free or paleo guests. It’s fresh, simple to make and is a definite crowd pleaser with the brightness of the turmeric in the dressing. We often have this salad with roast lamb or chicken.
1 cup Freekah (you can use brown rice or quinoa if you prefer)
1 punnet of Cherry Tomatoes- halved
4 Carrots- a mix of purple and orange looks nice
A handful of fresh Mint
A handful of fresh flatleaf Parsley
2 Spring Onions- finely chopped
1 tablespoon Chilli Flakes (you can omit or reduce amount of chilli flakes depending on your taste)
1/2 cup almonds roughly chopped
A handful of Cranberries
Ingredients- Coconut Turmeric Dressing
1 teaspoon Turmeric powder
1 cup coconut yoghurt
2 tablespoons fresh lemon juice
S + P
1. Preheat oven to 180 degrees, line a baking tray with baking paper
2. Cut carrots lengthways into quarters, add to the baking tray with a plash of olive oil, S + P
3. Add your grain of choice (Freekah, Brown rice or Quinoa) to a saucepan and cover with double the amount of water. Follow usual cooking methods for what you choose.
4. Chop the cherry tomatoes, mint, parsley, spring onions and almonds
5. Once the grain is cooked, rinse with cold water to cool it down to room temperature (you are better off doing this earlier or the day before- you don’t want to grain to be hot or all of the fresh salads will wilt.
6. Once the carrots have roasted- chop them into large dices and put aside.
7. Add the grain, carrots, rocket, cranberries and chopped salad to a large bowl, lightly toss.
8. For the Turmeric Coconut Dressing–> Add all ingredients to a bowl and mix well- you can add more turmeric powder and lemon juice to taste.
9. Add the dressing to the bowl and mix through- you might need to get your hands dirty to spread it evenly!
10. Add to serving bowl and sprinkle chilli flakes and some extra chopped almonds to the top.
Tried this recipe? Let me know how you went!