Charred Broccoli, White Bean, and Lemony Freekeh Salad
Crispy charred broccoli is paired with creamy white beans, zesty arugula, and hearty freekeh and then dressed in a bright lemon vinaigrette.
Yield: 4 servings
Ingredients
1 lb broccoli
1 tbsp grapeseed oil
salt and black pepper, to taste
½ cup freekeh
1½ cups cooked white beans
¼ cup chopped parsley
5 oz baby arugula
For the dressing
3 tbsp olive oil
2 tbsp lemon juice
½ tsp dijon mustard
1 tbsp minced shallot
¼ tsp salt
freshly ground black pepper
Instructions
Heat oven to 475F.
Trim and peel the broccoli stems. Slice the stems into ½-inch thick rounds and cut the tops into bite-sized florets. Toss both the broccoli stems and the florets together with the oil in a large bowl. Spread on a parchment-lined baking sheet and season with salt and black pepper. Bake for 30 minutes, until charred, stirring once halfway through.
Meanwhile, cook the freekeh according to package directions. Transfer to a large salad bowl. Stir in the broccoli and let cool for 10 minutes. Add in the beans, parsley, and arugula.
For the dressing, whisk together all of the ingredients in a small bowl until completely emulsified.
Pour the dressing over the salad ingredients and toss until evenly distributed. Season to taste and serve at room temperature.