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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.

  • 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.

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