Packed with fibre-rich freekeh, bright coloured cherries, fresh mint and more, this salad is a festive treat for the eyes and the stomach!
Serves: 4 | Prep Time: 40 mins | Cook Time: 10 mins
Ingredients:
- 180g wholegrain freekeh
- 4 tbsp olive oil
- 1 tbsp honey
- 2 tbsp pomegranate molasses
- 1 lemon zest – grated
- 1 tbsp za’atar spice
- 50g mint leaves
- 50g parsley
- 2 eschalots – thinly sliced
- 250g cherries
- 35g currants
- 100g full cream fetta – crumbled
- 6 figs (optional)
Method:
- Place the freekeh and 1.5L (6 cups) of water into a saucepan over medium heat and bring to a boil. Reduce heat to low, then cover and cook for 40 minutes or until tender. Turn off heat and drain water.
- Add lemon zest, zaatar, herbs, eschalot, sliced cherries, currants and 30ml of olive oil to freekeh and stir to combine. Transfer to a large serving platter and top with crumbed feta.
- For the dressing, whisk 30mL of olive oil, honey, pomegranate molasses and lemon juice in a bowl.
- Drizzle dressing over salad, then sprinkle with remaining zaatar to serve.
Note: Figs sliced in quarters are a delicious addition to this salad when in season
Recipe and image kindly provided by Greenwheat Freekeh