Freekeh is wheat, its young green grains cracked and toasted until deliciously nutty. It’s cooked in a similar way to rice but, of course, if you like it softer that’s fine too — just cook it for a little longer. I’ve added lemon juice and oil to the cooking pot,
FREEKEH SALAD
Serves 6
1 cup freeke
¼ cup olive
½ cup lemon juice
1½ cups boiling water
Pinch salt
½ red onion, chopped finely
200g cherry tomatoes, quartered
½ telegraph cucumber, cut into 1cm pieces
1 cup chopped parsley
½ cup chopped mint
½ cup pomegranate seeds (optional)
Extra half lemon
Freshly ground pepper
¼ cup olive
½ cup lemon juice
1½ cups boiling water
Pinch salt
½ red onion, chopped finely
200g cherry tomatoes, quartered
½ telegraph cucumber, cut into 1cm pieces
1 cup chopped parsley
½ cup chopped mint
½ cup pomegranate seeds (optional)
Extra half lemon
Freshly ground pepper
- Combine freekeh, olive oil, lemon juice and boiling water in a pot. Cook for 15 minutes. Remove and cool. If you prefer it a little softer cook for 5 more minutes. Cool.
- Place the freekeh into a large bowl and add the salt, onion, cherry tomatoes, cucumber, parsley, mint and pomegranate seeds.
- Squeeze over a little extra lemon and freshly ground pepper.
