Freekeh salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4 as a side dish

Dietary Vegetarian

by Rick Stein

From Rick Stein: From Venice to Istanbul

Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried. It is very common in the Middle East and North Africa, and is used in the same way as bulgur, couscous or pearled spelt. It works well as an accompanying pilaf or a salad, in this case with pomegranate seeds, pistachios, mint and spring onion. Each serving provides 347kcal, 6g protein, 46g carbohydrates (of which 7g sugars), 18g fat (of which 3g saturates), 1.5g fibre and 0g salt.

Method

Put the freekeh and 1 litre/1Â¾ pint water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil. Bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.
When cool, mix together the freekeh with the spring onions, pomegranate seeds and herbs. Season with salt and pepper.
Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Serve topped with pistachios.

Ingredients

200g/7oz freekeh, pearled spelt or pearled barley
5 tbsp olive oil
4 spring onions, finely chopped
1 pomegranate, seeds only
handful flatleaf parsley, roughly chopped
handful mint, roughly chopped
1 tbsp pomegranate molasses
2 tbsp pistachios, roughly crushed
salt and freshly ground black pepper

Shopping List

Freekeh salad

Fruit and vegetables

handful mint, roughly chopped

handful flatleaf parsley, roughly chopped

1 tbsp pomegranate molasses

1 pomegranate, seeds only

4 spring onions, finely chopped

Cooking ingredients

salt and freshly ground black pepper

5 tbsp olive oil

200g/7oz freekeh, pearled spelt or pearled barley

2 tbsp pistachios, roughly crushed

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