Orange and Fennel with Cracked Freekeh, Dates & Goats Cheese
This recipe uses some delicious, in-season local oranges paired with cracked freekeh and fennel. Citrus, aniseed, and creamy goats cheese along with the chewiness of the grain and sligthly tart honey balsamic, the combination is awesome!
Number of servings
Ingredients
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2 Orange
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1⁄2 Cup Cracked Freekeh
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40g Soft Goat Cheese
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75g Pack Baby Spinach
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1 Tbsp Honey Balsamic Vinegar
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4 Dates
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1⁄4 Cup Walnuts
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1 Fennel (small)
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1 Small Bunch Dill
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Fry Pan
Bowl
1 Cook Freekeh
Put freekeh in a sieve and rinse well under cold water. Place in a pot and cover with water (general ratio is 1 part freekeh to 3 parts water). Bring to a boil and then reduce to simmer for 30 minutes, until all the water is absorbed and freekeh is tender.
2 Prepare Ingredients
Roughly chop dates. Trim fennel and thinly slice. Roughly chop walnuts. Pick dill tips (discard stems) and roughly chop. Peel orange (cutting away all of the white pith) and cut into wedges.
3 Toast Walnuts
Add walnuts to a dry pan over medium heat. Toast, tossing, 3-4 minutes or until lightly golden. Remove from heat.
4 You Plate It
In a salad bowl combine honey balsamic and 2-3 Tbsp olive oil. Mix well. To the bowl of dressing add freekeh, fennel, orange, dates, walnuts and toss well in the dressing. Add chopped dill along with crumbled goats cheese to garnish. Enjoy!
Tip! Use extra virgin olive oil if you have it.
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