Warm freekeh salad with roasted zucchini, golden radishes, white beans, and creamy lemon-chive yogurt dressing

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a large baking tray, toss the zucchini, radishes, and red onion with 2 tablespoons olive oil, cumin, sweet paprika, 3/4 teaspoon salt, and black pepper.

2. 2

   Roast the vegetables for 22 to 25 minutes at 220°C / 425°F, stirring halfway through, until the zucchini is tender, the radishes are golden, and the onion is lightly caramelized.

3. 3

   Meanwhile, place the freekeh and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat, cover, and cook for 18 to 20 minutes until tender but still separate. Remove from the heat and let rest for 5 minutes; then fluff with a fork.

4. 4

   In a small skillet, toast the sliced almonds over medium heat for 2 to 3 minutes, stirring often, until lightly golden. Set aside.

5. 5

   In a medium bowl, make the dressing by mixing the Greek yogurt, lemon zest, 2 tablespoons lemon juice, 1 tablespoon olive oil, chives, honey, and 1/4 teaspoon salt. Stir until smooth and creamy.

6. 6

   Add the white beans to the warm freekeh and gently mix so they heat through. Fold in the roasted vegetables and any juices from the tray.

7. 7

   Add the arugula and baby spinach mix and toss just until the leaves soften slightly from the residual heat.

8. 8

   Transfer the salad to a platter or divide among plates. Finish with the creamy yogurt dressing, toasted almonds, and, if desired, a little extra black pepper. Serve warm.

9. 9

   For a more cohesive presentation, let the salad stand for 3 minutes before serving so the freekeh absorbs some of the dressing and the flavors meld better.