Pita with Skillet Freekeh, Cashew Mayo and Kale-Radish Slaw

freekehI had never heard of FREEKEH before, pronounced “FREAK-AH” (which I may or may not have been referred to after a few shots of Tequila back in the day, but I digress!)

Chef Linton Hopkins (from Restaurant Eugene and Holeman and Finch Public House fame) came on Atlanta Plugged In with some adorable kiddos to talk about fresh garden veggies.  I was blown away by the taste of this pita– and gave up my low-carb rule just to plow through one (or 3) of these pitas. I rarely post totally vegetarian recipes, but this one is FREEK-ING awesome!

chef linton

Pita with Skillet Freekeh, Cashew Mayo and Kale-Radish Slaw

Ingredients

    For the freekeh
  • 1 cup freekah
  • 1 tsp kosher salt
  • 1 tsp olive oil
  • 2 cups water
  • For the skillet freekeh
  • 1 cup cooked freekeh
  • 4 Tb olive oil
  • 2 Tb chopped parsley
  • 2 Tb chopped mint
  • 2 Tb lemon juice
  • 2 Tb orange juice
  • 2 tsp salt
  • For the cashew mayonnaise
  • 1 cup cashews
  • 1 tsp kosher salt
  • 1/4 cup water
  • 1 Tb lemon juuice
  • 2 Tb apple cider vinegar
  • 1 cup peanut oil (or neutral salad oil)
  • For the Kale and Radish Slaw
  • 5 large leaves of clean kale
  • 5 red radishes cleaned and trimmed
  • 1/2 tsp kosher salt
  • 3 Tb sorghum syrup
  • 2 Tb apple cider vinegar
  • 1 Tb extra virgin olive oil

Instructions

    For the freekeh
  1. Bring water, salt and olive oil to a boil. Add the freekeh, stir and cover with a lid and reduce heat to a simmer. Simmer for 30 minutes. Turn off heat and let stand for 5 minutes. Reserve and keep warm.
  2. For the skillet freekeh
  3. Heat the oil in a large skillet, spread freekeh in even layer across bottom. Heat the freekeh without stirring it in order for it to crisp on one side. Keep a steady watch. Once one side has become crispy add citrus and herbs. Season to taste.
  4. For the cashew mayonnaise
  5. Cover the cashews with water and soak for 8 hours. Strain. Place cashews, salt, 1/4 cup water, lemon juice and apple cider vinegar into a blender and process until smooth (about 2 minutes), scraping down the sides after 1 minute. Remove center cap from blender lid and while blender is running, add oil slowly until incorporated. Transfer to a bowl or storage container and chill for atleast 30 minutes for the best texture. Refrigerate for up to a week.
  6. For the Kale and Radish slaw
  7. For the gastrique, combine the sorghum and vinegar in a small pot and bring to a boil over medium high heat. Remove from heat, chill and reserve. Cut the kale into fine ribbons (chiffonade) and cut radishes into matchsticks. In a medium bowl combine the kale and radish, dress with the gastrique, toss with olive oil and season to taste. For best results, marinate for 30 minutes prior to serving.
http://whatsonparkersplate.com/2014/11/pita-with-skillet-freekeh-cashew-mayo-and-kale-radish-slaw/

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One thought on “Pita with Skillet Freekeh, Cashew Mayo and Kale-Radish Slaw

  1. Vani

    Our raised bed gidaenrng this year is doing well. It’s our first time using raised beds. Small scale, but a nice way to get around and at everything. A taste of lettuce, beets, beans and zucchini so far. July was very hot here. Tried carrot seed tape and it took a long time for anything to grow. Looking forward to tomatoes and potatoes. The cucumber plants are not producing yet. We found one medium size cucumber yesterday, lots of flowers though.

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