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Freekeh Salad with Vegetables and Louis Cyr Cheese


4 to 6 portions

Ingredients

  • 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.

Preparation

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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.

Suggestion

Storage

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

You can use these cheeses for this recipe

Accompaniments

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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