To cook the Freekeh place 1 cup in a medium saucepan with 2 1/2 cups of cold water. Add a good pinch of salt -bring to a boil and simmer gently uncovered for 20-25 minutes until tender (not soggy). The Freekeh should double in size. Strain and rinse under cold water.
Peel and cut vegetables into desired thickness, toss in some olive oil and season with salt and pepper. Add whole garlic cloves to the roasting pan. Roast vegetables for 30-40 minutes until tender.
For the dressing, combine all ingredients into a jar with one of the roasted garlic cloves and shake well.
To assemble the salad, combine roasted vegetables, spinach and dressing in a large bowl and toss well. Pour onto a serving platter. Try garnishing salad with toasted almonds or some Persian Feta for a more elaborate twist.
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