A cornucopia of vibrant colors and textures come together in this satisfying salad that is as beautiful as it is deliciously nutritious.
1/2red bell pepperthinly sliced
1ounceof Castello Aged Havartishaved (optional)*
5granola bitesbroken into half
1tablespoonsextra virgin olive oil
1tablespooncitrus infused olive oil
1tablespoonKaffir lime vinegar
Cook 1 cup freekah according to package directions.* Set aside to cool. Use 1 cup for the salad, reserving the remainder for another use.
In a glass bowl, combine the freekah and arugula. Toss with vinaigrette. Divide between two plates.
Top with tomatoes, cucumbers, red pepper, shaved cheese and granola bites. Drizzle with more vinaigrette if desired.
*I always use less water than the directions call for because it doesn't seem to get absorbed in the cooking time indicated. Like brown rice, I use a ratio of 1 cup grain to 1.75 liquid.
*omit the cheese for a vegan salad