Middle Eastern freekeh salad
An average of 4.8 out of 5 stars from 5 ratings
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 6–8
If you like quinoa then give freekah a try – it has similar health and flavour benefits but is easier to cook.
Ingredients
- 500g/1lb 2oz freekeh
- 1 small red onion, very finely chopped
- 250g/9oz dried cranberries
- 200g/9oz blanched almonds
- 20g/¾oz dill, fronds and stems finely chopped
- 400g/14oz pomegranate seeds
- 150ml/¼ pint pomegranate molasses
- generous glug of olive oil
Method
Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl.
Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving.
