Freekah and Kumara Salad with Quick Apricot Pickle
A sweet and tart pickle made with dried apricots adds a real zing to this freekah salad which is loaded with vegetables. Freekah is wheat that is picked green, dried and then roasted. It has a smoky, nutty flavour making it a perfect side dish for summer barbecues.
Put the vinegar, orange zest and juice, sugar, cloves and ginger into a small saucepan and bring up to a boil, simmer for 5 mins then add the apricots and set aside to cool. Store in a clean sterilised jar in the fridge until required (will keep for up to 2 weeks).
Preheat the oven 180°C.
Line a baking tray with a sheet of baking paper. Put the kumara on the tray and toss with olive oil and season with salt. Spread out in single layer. Nestle the capsicums on the tray.
Roast for 25-30 mins until the kumara has cooked through and the capsicums blackened and collapsing. Set aside. When cool enough to handle peel the skin and seeds from the capsicums. Cut into thick slices.
For the dressing, mix a couple of tablespoons of the apricot pickle liquid with the extra virgin olive oil and lemon juice. Cook the freekah in boiling salted water for 15-20 mins or until tender, drain well and, while still warm, mix with the dressing. Gently toss through the kumara, capsicums, greens and parsley. Adjust seasonings to taste and scatter with some of the apricot pickle.
For the pickle:
½ cup apple cider vinegar
1 orange, grated zest and juice
½ cup sugar
4 whole cloves
3cm piece ginger, finely grated
1 cup dried apricots, sliced
For the salad:
¾ cup freekah
600g orange kumara, peeled (approx. 3-4 medium) cut into 3cm chunks
olive oil for drizzling
2 red capsicums
3 Tbsp extra virgin olive oil
juice 1 lemon
120g greens such as rocket or baby spinach, chopped
½ cup flat leaf parsley, finely chopped