Grilled Zucchini and Freekeh Salad

Grilled Zucchini and Freekeh Salad

Prep Time: 30 minutes

Cook Time: 40 - 50 minutes

Servings: 4 - 6

Ingredients:

Grilled zucchini

• 5-6 small zucchini (3-4 large), cut into ¼ inch strips lengthwise
• 3-4 tbsp olive oil
• ½ tbsp cumin
• 2 tbsp Herbs de Provence
• Salt & pepper, to taste

Pomegranate molasses dressing

• ¼ cup pomegranate molasses
• ¼ cup red wine vinegar
• 2 tbsp honey
• ½ cup olive oil
• 2 tbsp dijon mustard
• Salt and pepper to taste

Remaining ingredients

• 1 cup freekeh (or farro)
• ⅓ cup pomegranate seeds
• 4-5 cups arugula
• 4 oz feta cheese, crumbled
• ½ cup mint leaves
• ⅓ cup toasted pine nuts
• 1 shallot, thinly sliced
• Pomegranate molasses, to serve

Directions:

1. GRILLED ZUCCHINI: Preheat your grill to medium-high heat.
2. In a bowl, toss the zucchini strips with olive oil, salt, pepper, cumin, and Herbs de Provence until evenly coated.
3. Place the seasoned zucchini strips on the preheated grill.
4. Grill the zucchini for 2-3 minutes on each side, or until they have grill marks and are tender.
5. Once grilled, remove the zucchini from the grill and set aside.
6. For oven-roasted zucchini: Preheat your oven to 425°F (220°C). Place the dressed zucchini strips on a baking sheet lined with parchment paper or aluminum foil.
7. Roast the zucchini in the oven for 15-20 minutes, or until they are tender and slightly caramelized, flipping them halfway through the cooking time for even browning.
8. POMEGRANATE MOLASSES DRESSING: In a small bowl, whisk together pomegranate molasses, red wine vinegar, honey, olive oil, dijon mustard, salt, and pepper until well combined.
9. Adjust the seasoning to taste if necessary.
10. ASSEMBLE: Cook the freekeh (or farro) according to the package instructions. Once cooked, drain any excess liquid and let it cool.
11. In a large mixing bowl, combine the cooked freekeh (or farro), pomegranate seeds, arugula, crumbled feta cheese, mint leaves, toasted pine nuts, and thinly sliced shallot.
12. Add the grilled zucchini to the bowl with the other ingredients.
13. Drizzle the prepared pomegranate molasses dressing over the salad. Gently toss the salad until all ingredients are evenly coated with the dressing.
14. Serve the grilled zucchini freekeh (or farro) salad immediately, garnishing with additional mint leaves or toasted pine nuts if desired.