Freekeh salad with lemon and pomegranate
Freekeh salad with lemon, pomegranate and almonds. Freekeh is a versatile green-brown grain made from durum wheat. Cooked in just 15 minutes freekeh adds a delicious rich, nutty flavour to soups, stews and salads and is packed with nutritional value.
Young greenwheat Freekeh is a staple in Middle Eastern and North African cuisines, lightly toasted cracked wheat with a surprisingly loud, delicious rich nutty taste, pairs well with salads, omelettes, dressings and roasted vegetables, and is a tasty alternative to rice or quinoa, and is very high in fibre and protein.
Ingredients
- 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
Method
- 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.
- 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.
- Serve topped with the almonds.
Nutritionals
nutrition info
Cooking times