Freekeh is roasted unripe wheat. In Turkish is it called Firik. This vegan salad is colourful with pomegranate seeds and green herbs.
1 person made this
1/2 teaspoon salt
3 to 4 tablespoons extra-virgin olive oil
1 lemon, juiced and zested
1 small bunch flat-leaf parsley
a few sprigs fresh mint, to taste
1 bunch spring onions
1 red, yellow or orange pepper, seeds removed
pomegranate seeds (optional)
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Place the freekeh in a sieve. Rinse it under cold running water and drain. Place in a saucepan with 200ml water and salt. Bring to the boil, then reduce the eat and cover. Simmer until the freekeh is cooked and all the water has been absorbed, 15 to 18 minutes.
Remove from the heat. Stir in lemon juice and oil and let cool.
Mince the herbs and the spring onions and dice the pepper. Mix with the freekeh, then add lemon zest and pomegranate seeds to taste. To serve, arrange the salad on on lettuce leaves.