Warm Freekeh Salad with Roasted Carrots, Fresh Grapes, Crispy Blue Cheese and Smoked Honey Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.

2. 2

   Place the carrots on the sheet pan and toss them with 1 1/2 tablespoons olive oil, half of the smoked paprika, 1/2 teaspoon salt, and the black pepper. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned at the edges.

3. 3

   While the carrots roast, cook the freekeh. Place the freekeh in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until tender. Drain if needed and let it rest for 5 minutes.

4. 4

   On one corner of the same pan or on a small separate tray, place the crumbled blue cheese in small mounds. Bake for 6 to 8 minutes at 220 °C / 425 °F until hot, lightly golden, and crisp at the edges. Remove carefully and let cool slightly.

5. 5

   Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Remove from the heat.

6. 6

   Make the vinaigrette by whisking together the honey, Dijon mustard, lemon juice, shallot, the remaining 1 1/2 tablespoons olive oil, the rest of the smoked paprika, and a pinch of salt in a bowl until emulsified.

7. 7

   Place the still-warm cooked freekeh in a large bowl and toss it with half of the vinaigrette so it can absorb the flavor.

8. 8

   Add the roasted carrots, red grapes, arugula, and toasted walnuts to the bowl. Toss gently.

9. 9

   Finish with the crispy blue cheese pieces on top and spoon over the remaining vinaigrette just before serving.