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Freekeh Salad with Vegetables and Louis Cyr Cheese

4 to 6 portions


  • 250 ml (1 cup) cracked freekeh*
  • 60 ml (¼ cup) canola oil
  • 60 ml (¼ cup) cider vinegar
  • 15 ml (1 tbsp.) maple syrup
  • 10 ml (2 tsp.) Dijon mustard
  • 60 ml (¼ cup) fennel leaves, coarsely chopped
  • Salt and freshly ground pepper
  • 540 ml (19 oz.) canned white beans, rinsed and drained
  • 3 green onions, chopped
  • ½ red pepper, diced
  • 1 apple, sliced
  • 1 large carrot, thinly sliced
  • 250 ml (1 cup) fennel, minced
  • 2 celery stalks, finely chopped
  • 125 g (4½ oz.) Louis Cyr cheese, diced
  • * Freekeh can be replaced with bulgur if desired.


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  • In a saucepan, cook the freekeh according to package instructions and rinse under cold water. Drain.
  • In a large bowl, mix the oil, vinegar, maple syrup, mustard and fennel leaves. Add salt and pepper. Add the rest of the ingredients and cooled freekeh. Stir. Adjust seasoning and serve.



  • The salad will keep in the refrigerator for 3 to 4 days.

You can use these cheeses for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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