Easy Freekeh Salad 2

Easy Freekeh Salad

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For our second Levantine dish of the week (purely coincidental) I made this simple freekeh salad.

Its quick and easy to make, it’s great as side dish for dinners or if you want light healthy salad that is also very filling, this freekeh salad is the one for you.

Just a quick aside about freekeh, it is a cereal made from green durum wheat. Harvested when it’s still  yellow, carefully roasted so that the only the stalk and chaff burn off and then rubbed (threshed) giving it it’s unique roasted nutty flavour. I used the word rubbed rather than threshed earlier because that is is how it got its name, which literally translates to rubbed. Freekeh can either be eaten hot, generally with chicken, or cold in a salad.

There are so many versions of freekeh salad, I think we make about 7 different ones at home. For this recipe however, I wanted to keep it quick and simple. Its also the one that really goes with everything.

Like rice, Freekeh needs to be boiled for it to become edible. And again like rice, you can use the boiling process to infuse flavours to the freekeh during the cooking process. For example if we were cooking the traditional hot freekeh with chicken I might boil the freekeh in chicken stock, or maybe add a little all spice or cinnamon, but for this recipe you don’t really need it. All you really want is that roasted nutty flavour.

The tomatoes, cucumbers and pomegranate seeds add moister along with freshness. The almonds and the pine nuts add the crunch while also helping to accentuate the nutty flavour of the freekeh. You could leave it at that, should you choose but I like to add a handful of chopped green onions to add a little bite to the salad and give a little contrast to the sweetness of the tomatoes and pomegranate seeds.

For the dressing, I like to keep it simple, lemon juice and olive oil. It really doesn’t need much more than that. With other more traditional leafy salads I would find this dressing a bit boring, however with that complex nutty flavour, you don’t want to take anything away by adding a vinegar.

I generally like to make a big batch of this, it keeps in the fridge for a few days so whether I’m looking for a healthy snack or need a side salad, this recipe is a perfect all rounder.

Helpful Hints

Traditionally we fry the almonds and pine nuts in a little oil, I find that it gives it a more well rounded flavour but you can dry roast them if you prefer

Easy Freekeh Salad

Its quick and easy to make, it’s great as side dish for dinners or if you want light healthy salad that is also very filling, this freekeh salad is the one for you.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Serving Size8
  • Cuisine
    • Middle Eastern
  • Course
  • Suitable for Diet
    • Vegan

Ingredients

  • 300g freekeh
  • 1.8 L Water
  • 150g baby plum tomatoes quartered
  • 150g cucumber cut into 1cm cubes
  • 125g pomegranate seed
  • 2 green onions finely sliced
  • 50g flaked almonds
  • 50g pinenuts
  • Vegetable oil
  • Juice of 2 lemons
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and pepper

Method

1
  1. Place the freekeh and water with a pinch of salt in a pot over a high heat and bring to the boil. Once the water reaches a boil lower the heat to simmer. And cook for 20-30 mins until the freekeh is tender. Drain the freekeh and leave to cool.
  2. Meanwhile lightly fry the pine nuts and almond flakes until they become a light golden brown colour
  3. Whist together the lemon juice and olive oil with a pinch of salt and pepper.
  4. Combine all the ingredients together.

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