Grilled chicken salad with freekeh, preserved lemon & dried cherries

Indulge in a flavorful grilled chicken salad with nutty freekeh, tangy preserved lemon, and sweet dried cherries. A perfect blend of savory and sweet tastes.

Ingredients:

• 3 tablespoons corn oil
• 910g onions, finely chopped
• 1 ¼ cups cracked freekeh (see Tip)
• 3 cups water, plus more for soaking
• 1 ⅛ teaspoons salt, divided
• 2 medium zucchini, sliced diagonally (1/2 inch thick)
• 2 large carrots, sliced diagonally (1/2 inch thick)
• 8 scallions, trimmed
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon ground pepper

Instructions:

1. Heat corn oil in a large skillet over medium heat. Cook the onions, stirring occasionally, until they turn very golden brown and reach a paste-like consistency, which should take about 40 to 45 minutes. Adjust the heat as needed.
2. In a large bowl, place the freekeh and cover it with water, leaving 2 inches of water above the grains. Let it soak for 40 minutes, removing any floating bits. Drain the freekeh well.
3. Combine the soaked freekeh with the caramelized onions in the skillet. Cook and stir occasionally until the mixture begins to slightly stick to the pan, around 2 to 3 minutes. Pour in 3 cups of water and 1 teaspoon of salt. Allow it to simmer, scraping off any browned bits. Cook until the water is absorbed, which should take 20 to 25 minutes. Remove from heat, cover, and let it sit for 5 minutes.
4. While the freekeh is resting, preheat the grill to medium-high.
5. Mix the zucchini, carrots, and scallions with olive oil, pepper, and the remaining 1/8 teaspoon salt. Grill the vegetables, flipping once, until they are tender. This usually takes about 3 minutes for the scallions, 6 to 8 minutes for the zucchini, and 15 minutes for the carrots.
6. Transfer the cooked freekeh to a serving dish. Top it with the grilled vegetables before serving.

Summary:

• Calories: 1165 kcal
• Fat: 69 g
• Protein: 124 g
• Carbs: 9 g
• Potassium: 1948 mg
• Magnesium: 161 mg