Oh yes, this festive combination of toasty freekeh, roast kumara, cranberries and walnuts with a maple and red wine vinegar dressing is fabulously delicious!
1large orange kumara, (sweet potato - approximately 800g)
1tablespoonolive oil, or spray oil
1cupwalnut pieces, roughly chopped
1cupdried cranberries
1cupparsley, finely chopped
1red onion, finely chopped
Instructions
For the freekeh:
Put the freekeh, olive oil, stock powder, salt and water in a deep pan and bring to a low boil.
Cover and cook for 25-30 minutes, or until the freekeh is tender but chewy, and there is no liquid left in the pan.
Put the cooked freekeh into a large mixing bowl and allow to cool.
For the dressing:
Put all dressing ingredients into a small jar and shake well to combine, or mix in a container of your choice.
For the salad:
Preheat oven to 200C.
Peel and dice the kumara into approximately 1.5 cm cubes.
Toss with 1 tablespoon olive oil, season well and bake for 20-30 minutes or until cooked and caramelised around the edges. Remove from the oven and allow to cool.
Toast your walnuts in a dry frying pan, or in the oven for 5-10 minutes until fragrant and golden brown. Remove from the pan and allow to cool.
Add kumara, walnuts, cranberries, parsley and onion to the freekeh. Pour over the dressing and gently stir to combine everything well (you don't want to smash the kumara up).
Refrigerate until ready to serve.
This is a big salad. Depending on what else is on the table, it could easily serve 8-10 people as a side dish.