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Honey and Harissa Freekeh Salad

Prep Time:20 Minutes
Cook Time:40 Minutes

Nutritional Information

This is a hearty salad that uses Harissa in the dressing; giving it a little heat and a unique twist!


  • 1 cup freekeh
  • 3 cups water
  • 2 tablespoons olive oil
  • 1/2 lb. carrots
  • 1 lb. parsnips, peeled
  • salt
  • Dressing
  • 5 tablespoons olive oil
  • 1/2 teaspoon harissa, see recipe
  • 1 teaspoon honey
  • 2 tablespoons lemon juice, plus more to taste
  • pinch of ground cumin
  • salt
  • 1/4 cup chopped fresh mint leaves, or half parsley and half mint
  • 3/4 cup crumbled feta cheese


  • 1. Bring the freekeh, water, and a few pinches of salt to a boil. Once it’s boiling, reduce the heat to a simmer and cook the freekeh until all of the water has absorbed, for about 15 to 20 minutes. Set the freekeh aside until the vegetables are ready.
  • 2. Preheat the Egg to 400 degrees using indirect heat. Coat two large baking sheets with one tablespoon olive oil each. Peel carrots and parsnips, and cut them into 2- inch lengths. If they’re skinny, quarter them lengthwise to make batons. If they’re thicker, cut them into matchsticks about 1/4 to 1/2 inch thick. Spread the vegetables on prepared baking sheets, and sprinkle them with salt. Roast for 20 minutes, then toss them about in their pan, before roasting them for a further 10 minutes.
  • 3. Assemble salad: Whisk the dressing ingredients together, seasoning to taste with pinches of salt. Use more harissa if you’d like more heat.
  • 4. In a large bowl, combine freekeh and roasted vegetables. Stir in most of the mint and feta, leaving a spoonful of each for garnish. Stir in dressing, to taste. Serve, garnished with the reserved feta and mint.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828