Freekeh salad with lemon and pomegranate

• 200 g Greenfields freekeh
• 1 ltr cold water
• Salt, pepper, olive oil
• 1 lemon
• 4 spring onions
• 1 pomegranate – seeds
• handful flat leaf parsley roughly chopped
• handful mint leaves
• 2 tbsp pomegranate molasses
• handful smoked almonds cut coarsley

1. 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.
2. Mix together the freekeh with the spring onions, pomegranate seeds and herbs, and season with salt and pepper. Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently.
3. Serve topped with the almonds.

nutrition info