Char Grilled Fennel Freekeh And Labne Salad | Donna Hay
One of the easiest meals to create, this char-grilled fennel, freekeh and labne salad takes minimal prep but is bursting with sweet-savoury goodness.
Ingredients
- 4 bulbs baby fennel (520g/1 lb 2 oz), trimmed and halved
- 480g (1 lb) cavolo nero (Tuscan kale) (about 8 stalks), stems removed
- extra virgin olive oil, for brushing
- 2½ cups (400g/14 oz) cooked freekeh
- 1 cup (24g/¾ oz) flat-leaf parsley leaves
- ⅓ cup (130g/4½ oz) dried cranberries or raisins
- ½ cup (80g/2¾ oz) almonds, toasted and roughly chopped
- ¼ cup (60ml/2 fl oz) pomegranate molasses or caramelised balsamic vinegar
- sea salt flakes, for sprinkling
- labne, to serve
- extra virgin olive oil, extra, to serve
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