Freekeh, walnut, Swiss chard, mushrooms and tahini mascarpone from Savour: Salads for All Seasons (page 97) by Peter Gordon

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Notes about this recipe

  • VineTomato on June 10, 2017

    This salad was a let down. I'd been looking for a recipe with freekeh to use up some left overs I had. The flavours in the freekeh were bland and a little off, I did forget to put the apple cider vinegar in at the end. It was stodgy and rather unappetizing. You can't really go wrong with mushroom and chard, but yet it was bland. The marscapone didn't add anything special, I think yogurt would have worked just as well, for less calories too.

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