Meera Sodha's freekeh salad with fennel, apple, tofu and dill. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Isobel Clarke.
Meera Sodha's vegan recipe for freekeh salad with fennel, apple, tofu and dill
This endlessly adaptable salad is the perfect addition to your summer picnic basket.
When I was growing up, picnicking was a favourite Sodha family pastime, but we did it in a very Indian way. The focus was never on the place: we never had to eat in a bucolic location to have a good time. Our understanding was that homemade food was the best and therefore should be eaten always and anywhere. The food came first; a view was a bonus. As such, even now, decades after leaving the family home, I am always thinking of a good meal for us to eat outdoors. This nutty, chewy freekeh with fennel, dill and tofu has shot up to the top of my favourites: robust, easy to assemble and, above all, delicious whether you eat it on the bank of a lake or in a service station car park.
Freekeh salad with fennel, apple, tofu and dill
Feel free to use this recipe as a template. Keep the dressing and the quantities the same, but switch out the freekeh for giant couscous or bulgur wheat, and use whichever vegetables you’d like.
Prep 15 min Cook 35 min Serves 4
- 275g freekeh
- 3½ tsp fine sea salt
- 100ml extra-virgin olive oil
- 4 garlic cloves, peeled and minced
- 2 tsp red miso paste
- 2 tbsp za’atar
- 2 tbsp maple syrup
- 2 lemons, zest finely grated, then juiced to get 4 tbsp
- 280g block extra-firm tofu (I like Tofoo), drained and cut into paper-thin slivers
- 1 big braeburn apple, cored and finely sliced
- 250g fennel (ie, 1 medium bulb), trimmed and cut into matchsticks
- 20g dill, tough stems removed, leaves and soft stems finely chopped
Rinse the freekeh. Put two litres of water and two teaspoons of salt in a medium saucepan and bring to a rolling boil. Add the freekeh, cook for 15-20 minutes, until just tender, then drain.
Meanwhile, make the dressing. Put the oil in a small saucepan with the garlic, place over a low heat and cook until the garlic turns a very pale shade of gold. Stir in the miso, za’atar, maple syrup, lemon zest and juice, and one and a half teaspoons of salt, cook for another minute, then take off the heat.
Put the tofu, apple and fennel in a large bowl, add the drained freekeh and the warm dressing, and mix well. Fold through the dill and serve.
Explore more on these topics: Vegetables, Meera Sodha recipes, Food, Salad, Main course, Cereals and grains, Fruit, Tofu, recipes
