Crunchy, Herby, and Vegan: Meera Sodha’s Freekeh Salad with Fennel, Apple, Tofu, and Dill

This vibrant salad combines nutty freekeh with crisp fennel, sweet apple, and delicate tofu, all tied together with a bright dill dressing. It’s a satisfying plant-based meal that’s perfect for lunch or a light dinner.

Ingredients

• 200g freekeh
• 1 fennel bulb, thinly sliced
• 1 apple, julienned
• 200g firm tofu, cubed and pan-fried until golden
• A large handful of fresh dill, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Method

1. Cook freekeh according to package instructions, then drain and let cool.
2. In a large bowl, combine freekeh, fennel, apple, tofu, and dill.
3. Whisk olive oil, lemon juice, salt, and pepper. Pour over salad and toss gently.
4. Serve at room temperature or chilled.

This recipe is a celebration of textures and flavors — smoky freekeh, aniseedy fennel, tart apple, and creamy tofu. It's vegan, gluten-free, and packed with protein.