Freekeh Salad with Baked Flat Mushrooms

  • Cooking time: 45 mins
  • Serves: 4
  • 2/3 cup freekeh, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 4 large flat mushrooms
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 4 tablespoons olive oil
  • 100 g Perino tomatoes, quartered
  • 1/2 medium red onion, finely diced
  • 1/2 cup mint leaves, finely chopped, plus extra to garnish
  • 1/2 cup parsley, finely chopped
  • 1/4 cup sultanas, roughly chopped
  • 2 tablespoons lemon juice
  • salt
  • pepper
  • 70 g goats’ cheese or fetta
  • 1/3 cup pomegranate seeds (optional)

Preheat the oven to 200 C. Line a baking tray with baking paper.

Place the freekeh, water and salt into a saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh under cold water. Drain well and place into a large mixing bowl. Set aside.

Meanwhile, place the mushrooms onto prepared tray. Sprinkle with the garlic and thyme. Drizzle over 2 tablespoons of olive oil. Bake in oven for 15 minutes or until the mushrooms are tender.

Meanwhile; add the tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.

Arrange salad onto a large platter. Dollop over goats’ cheese, scatter over the pomegranate and mint leaves. Top with the baked mushrooms.