Freekeh salad

  • Cooking time: 30 mins
  • Serves: 4
  • 2/3 cup freekeh, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 250 g diced mushroom
  • 100 g pernio 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
  • 1/3 cup pomegranate seeds (optional)

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.

Heat 2 tablespoons of oil in a large pan over a medium heat. Add the garlic and mushrooms. Cook for 5 minutes until softened and liquid from the mushrooms has evaporated. Remove from heat and set aside to cool.

Add the mushrooms, 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.

Make in advance and enjoy over a couple of days for lunch!