Ingredients

For the freekeh
• 1 cup freekah
• 1 tsp kosher salt
• 1 tsp olive oil
• 2 cups water
For the skillet freekeh
• 1 cup cooked freekeh
• 4 Tb olive oil
• 2 Tb chopped parsley
• 2 Tb chopped mint
• 2 Tb lemon juice
• 2 Tb orange juice
• 2 tsp salt
For the cashew mayonnaise
• 1 cup cashews
• 1 tsp kosher salt
• 1/4 cup water
• 1 Tb lemon juuice
• 2 Tb apple cider vinegar
• 1 cup peanut oil (or neutral salad oil)
For the Kale and Radish Slaw
• 5 large leaves of clean kale
• 5 red radishes cleaned and trimmed
• 1/2 tsp kosher salt
• 3 Tb sorghum syrup
• 2 Tb apple cider vinegar
• 1 Tb extra virgin olive oil

Instructions

For the freekeh
1. Bring water, salt and olive oil to a boil. Add the freekeh, stir and cover with a lid and reduce heat to a simmer. Simmer for 30 minutes. Turn off heat and let stand for 5 minutes. Reserve and keep warm.
For the skillet freekeh
2. Heat the oil in a large skillet, spread freekeh in even layer across bottom. Heat the freekeh without stirring it in order for it to crisp on one side. Keep a steady watch. Once one side has become crispy add citrus and herbs. Season to taste.
For the cashew mayonnaise
3. Cover the cashews with water and soak for 8 hours. Strain. Place cashews, salt, 1/4 cup water, lemon juice and apple cider vinegar into a blender and process until smooth (about 2 minutes), scraping down the sides after 1 minute. Remove center cap from blender lid and while blender is running, add oil slowly until incorporated. Transfer to a bowl or storage container and chill for atleast 30 minutes for the best texture. Refrigerate for up to a week.
For the Kale and Radish slaw
4. For the gastrique, combine the sorghum and vinegar in a small pot and bring to a boil over medium high heat. Remove from heat, chill and reserve. Cut the kale into fine ribbons (chiffonade) and cut radishes into matchsticks. In a medium bowl combine the kale and radish, dress with the gastrique, toss with olive oil and season to taste. For best results, marinate for 30 minutes prior to serving.