Name: Salatet Freekeh – Freekeh Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Lebanese
Ingredients: ¼ cup Freekeh (green cracked wheat, coarse); ¼ tsp Salt; ¼ tbsp Olive oil; 1 cup Water; ¼ tsp Salt; ⅛ tsp Black pepper; ⅓ tbsp Pomegranate molasses ('Dibs Rumman' in Arabic); ½ tbsp Olive oil; ¼ tbsp Lemon juice; ⅛ cup Parsley (chopped); ⅛ cup Mint (chopped); ⅛ cup Pomegranate seeds ('Rumman' in Arabic); 1 Spring onions; ¼ tbsp Pistachios (raw, sliced); ⅛ cup Walnuts (roasted, chopped)

Pomegranate seeds, pistachios, mint, and spring onion flavor the Middle Eastern-inspired Freekeh Salad, which is ideal as a side salad or summer accompaniment pilaf.

FOR THE FREEKEH

¼ cup Freekeh (green cracked wheat, coarse)

¼ tsp Salt

¼ tbsp Olive oil

1 cup Water

FOR THE DRESSING

¼ tsp Salt

⅛ tsp Black pepper

⅓ tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)

½ tbsp Olive oil

¼ tbsp Lemon juice

TO ADD TO THE SALAD

⅛ cup Parsley (chopped)

⅛ cup Mint (chopped)

⅛ cup Pomegranate seeds ('Rumman' in Arabic)

1 Spring onions

¼ tbsp Pistachios (raw, sliced)

⅛ cup Walnuts (roasted, chopped)

TO COOK THE FREEKEH Bring the water to a boil on high heat with all the freekeh ingredients (freekeh, salt and olive oil), then cover and let simmer on medium heat for 15 minutes. Once done put the freekeh on a sieve and set aside to cool. Note: The freekeh will not absorb all the water you used to boil it.

To make the sauce, mix all the dressing ingredients together and set aside.

Put the parsley, mint, pomegranate seeds, spring onions, walnuts and pistachios in a salad bowl (leave a bit of the pomegranate seeds, parsley and pistachios aside for garnish). Pour half the dressing on top and mix well. Then add the freekeh, the remaining dressing, and mix again.