Roasted Cucumber, Quinoa, Freekah & Herbs

• 3 small cucumbers, peeled, seeds removed, quartered and cut into 1 1/4 inch pieces
• 1 teaspoon fine sea salt
• 3 tablespoons olive oil
• 1 1/2 cups cooked quinoa (mixed or just one type) (see Notes)
• 1/2 cup cooked freekah (see Notes)
• 1/4 red onion, thinly sliced
• 3 tablespoons organic raw almonds, chopped
• 3 tablespoons golden raisins
• 3 tablespoons sunflower seeds
• Juice of 1 lemon
• 1/3 cup extra virgin olive oil
• 1 tablespoon Italian parsley leaves, chopped
• 1 tablespoon mint leaves, chopped
• 1/2 cup picked watercress
• Sea salt and freshly ground black pepper
• 3/4 cup natural yogurt

1. Place the cucumber on a tray lined with a paper towel and sprinkle liberally with the salt.
2. Let stand for 3 minutes, then rinse and pat dry with some more paper towels.
3. This is to draw out the moisture of the cucumber so as not to make your salad soggy.
4. Heat a large skillet over high heat, add the olive oil and cucumber and pan fry for about 4 minutes or until the cucumber is golden brown.
5. Place in a bowl (I'd use the same bowl that you would like to present the salad in).
6. Add the remaining ingredients to the bowl, except the yogurt and reserve a little of the herbs.
7. Gently toss together and check the seasoning.
8. To finish, spoon the yogurt over the top in small dollops, then sprinkle with the reserved herbs.

cucumbers, salt, olive oil, quinoa, notes, red onion, almonds, golden raisins, sunflower seeds, lemon, extra virgin olive oil, italian parsley, mint, watercress, salt, natural yogurt

Taken from www.cookstr.com/recipes/roasted-cucumber-quinoa-freekah-amp-herbs (may not work)