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A super easy summer salad, made from freekeh, slow roasted plum tomatoes, fresh ricotta and a simple lemon olive oil dressing!
Recipe for Slow Roasted Plum Tomatoes, Ricotta, Pomegranate & Freekeh Salad by Anisa Sabet.
For the slow roasted tomatoes:
For the salad:
For the dressing:
1. To make the slow roasted plum tomatoes: Preheat oven to 150°C. Halve the plum tomatoes horizontally and place, skin-side down, on a baking tray. Add a piece of garlic to each half, sprinkle with the sugar and drizzle the vinegar and oil over the top. Season with a good dash of sea salt and pepper, then roast in the oven for 1 hour until softened and lightly charred. Set aside to cool.
2. Put the freekeh and water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil, bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.
3. To make the dressing: mix dressing ingredients in a little bowl, set aside.
4. To assemble: serve freekeh on the plate, top with halved tomatoes, dot over fresh ricotta, and some fresh parsley, then drizzle dressing over the top. Garnish with pomegranate arils.
Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.
Bon appétit bitches!
For another similar recipe, try my Roasted Broccoli & Butter Braised Cabbage Summer Salad.
Anisa Sabet xx