Roasted Peach Salad with Burrata, Freekeh and Red Onions

It was one of those workweek nights were I realized that I forgot to defrost anything for dinner. Since I try to avoid take out during the week, I needed something I could make that was meatless.

Though it's not officially spring yet, a big salad fit the bill nicely and I was able to pick up what's needed on my way home and had other things already in my fridge.

You can really wing it with this kind of salad but what I had and used were the following:

1 head red leave lettuce
1/4 medium red onion sliced thin
1 cut cherry tomatoes
1 ball of burrata (you can substitute fresh mozzarella or goat cheese here)
1 cut of freekeh (grain similar to wheatberries or ferro so any of these would work here)
3 peaches
1 tablespoon brown sugar
2 pieces of organic bacon cooked till crisp and cut up into bits which I mixed with freekeh

For dressing:
1 teaspoon honey
1 tablespoon extra virgin olive oil
2 tablespoons white wine vinegar
Wisk all of these together. If the honey does not dissolve, nuke for about 10 seconds.

Preheat oven to 400. Wash and dry peaches. Cut in half, remove pit. Roast about 1/2 hour, add brown sugar and roast another 5 minutes.

Wash and spin dry lettuce. Add tomatoes and onions. Dress. Plate. Top with peaches, freekeh/bacon mixture and burrata.

I already had cooked freekeh but if you are making from scratch, you need 1 cup uncooked freekeh to 2 1/2 cups of water and 1 tablespoon olive oil. Bring to boil and simmer covered till water absorbed, about 20 minutes.

This served 2. It was filling and we avoided take out, yeay!