FIREGRAIN FREEKEH SMOKED NORWEGIAN SALMON SALAD

INGREDIENTS:

• 2 ½ cups or 6 dL vegetable broth

• 2 cups cooked see direction below and GENERAL FREEKEH COOKING INSTRUCTION in an early Blog

• 8 cups baby spinach, washed and dried

• 1 large avocado, chopped

• 1 large tomato, chopped

• 8 ounces or 250g smoked salmon

• ½ cup cocked (in Brine) Chickpeas

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Creamy Harissa Dressing Ingredients:

• 1 cup yogurt

• 1 tablespoon lemon juice

• 1 teaspoon harissa

• 1 garlic clove, minced

• 1 tablespoon chopped mint

• ¼ teaspoon salt

• Creamy Harissa Dressing Directions: In a small bowl or jar whisk together yogurt, lemon juice, harissa, mint, garlic, lemon juice.

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PREPARATION:

1. Pour the broth into a medium saucepan, add the freekeh and bring to a boil, cooking for 1 minute. Reduce heat to low. Cover and simmer for 25 minutes until broth is absorbed. Cool and refrigerate cooked freekeh for up to 3 days in an airtight container.

2. Use four bowls arrange 2 cups of spinach in each bowl and add ½ cup freekeh on top of the spinach, add 2 ounces smoked salmon, add ¼ diced avocado, ¼ diced tomato, 2 tablespoons roasted chickpeas to each bowl and top with Creamy Harissa Dressing.