Maftoul Salad

Ingredients

• 1 yam
• 1 red onion
• 1 beet (yellow or red)
• 1 cup of broccoli florets
• 1/2 fennel head
• 1/2 cup of cooked maftoul
• 1-2 tablespoons of olive oil to use for baking the vegetables.
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper (adjust to taste)

Instructions

1. 1

   Peel the yam and slice it into a round shape.

2. 2

   Peel onion and slice into wedges.

3. 3

   Cut broccoli into smaller florets.

4. 4

   Cut the bottom and top of beet and wrap in foil

5. 5

   Place all vegetables on a baking sheet.

6. 6

   Drizzle some olive oil over the vegetables.

7. 7

   Place baking sheet in a preheated 400°F (200°C) and bake uncovered for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.

8. 8

   Keep beet wrapped in foil and bake for another 30 minutes.

9. 9

   Meanwhile, prepare dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper until well combined.

10. 10

    Cook maftoul separately, following bag instructions (or see instructions below).

11. 11

    Once the beet is soft (you can test it with a fork), remove it from the oven. Let it cool, then unwrap it; the skin will have softened and can be easily peeled. Slice the beet into cubes and set aside.

12. 12

    Cut the fennel head into half, wash and cut the bottom and top, slice into wedges, and set aside. Keep the second half wrapped in the fridge for future usage.

13. 13

    In a large mixing bowl, combine the cooked maftoul, and roasted vegetables: yams, broccoli, red onions, beets, and sliced fennel.

14. 14

    Pour the dressing over the salad and toss gently to combine.

15. 15

    --- Cooking Dried Maftoul ---

16. 16

    Wash and rinse maftoul.

17. 17

    To provent maftoul from sticking add 1 teaspoon of oil at the bottom of the pot.

18. 18

    Add maftoul and saute for 1 minute.

19. 19

    Pour hot water over maftoul: 1 and ⅓ cups of boiled water per 1 cup of dried maftoul.

20. 20

    Once it starts boiling, lower the heat and cover.

21. 21

    Let it cook for 10-15 minutes.

22. 22

    Once ready, fluff with a fork.