Freekeh salad with almonds and pomegranate

Freekeh salad with almonds and pomegranate

By
From
Dig In!
Serves
4-6
Photographer
Mark Roper

Freekeh is a superfood that’s high in fibre, cheap and very easy to cook and it’s available at the supermarket. It can be used in salads or tossed with some vegetables for dinner. This Middle Eastern-inspired salad makes a great vegetarian meal on its own, but is also great served with barbecued meats.

Ingredients

Quantity Ingredient
165g cracked freekeh, rinsed
500ml vegetable stock or water
1/2 teaspoon cumin seeds
few drops rosewater
2 spring onions, thinly sliced
1 pomegranate, seeds
60g slivered almonds
1/2 teaspoon sumac
1 long red chilli, finely diced
1 bunch flat-leaf parsley leaves, finely chopped
1 bunch mint leaves, torn
1 garlic clove, crushed
60ml olive oil
2 lemons, juiced

Method

  1. Put the freekeh, stock, cumin seeds and rosewater in a large saucepan over high heat. Bring to the boil then reduce the heat to medium-low and cook, covered, until the liquid is absorbed and the freekeh is just tender, about 20 minutes.
  2. Tip the freekeh out onto a tray and spread it in an even layer to cool.
  3. Combine all the ingredients in a bowl and season with salt and pepper. Check for seasoning and whether there is enough acidity from the lemon – it should be slightly tangy. Adjust as necessary and serve.

Brent’s tip:

  • If you use uncracked freekeh, you will need to increase the cooking time to around 50 minutes.
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