Go Back
Victoria Haneveer

Easy Freekeh Salad

Freekeh is a delicious grain which makes a change from quinoa, couscous or rice. This dish is healthy, light and really flavorful. It is becoming more widely available and is easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Salad
Ingredients Method Notes

Ingredients
 

  • 2 oz (60g) butter
  • 1 finely diced celery rib
  • 3 finely diced shallots
  • 1 minced garlic clove
  • 1 bay leaf
  • 7 oz (200g) freekeh
  • 1/2 cup (10g) chopped fresh mint
  • 3 1/2 oz (100g) chopped roasted hazelnuts
  • 3 1/2 oz (100g) finely chopped red bell pepper
  • 6 finely sliced green onions
  • 1 cup (20g) chopped parsley
  • Juice of 2 lemons
  • 3 1/2 fl oz (100 ml) extra-virgin olive oil
  • 1 tablespoon chopped sun-dried tomato (optional)
  • 11 oz (310g) feta cheese (optional)

Method
 

  1. Put the butter, celery, shallots, garlic and bay leaf in a pan and sweat them over a low heat for 10 minutes.
  2. Rinse the freekeh under cold water then add it to the pan and stir it well with the butter mixture.
  3. Add 8 fl oz (230 ml) of water and bring the mixture to a boil.
  4. Cover the pan.
  5. Keep cooking and check after 12 minutes to see if it's cooked.
  6. When it is soft but still a bit al dente (firm to the bite) take it off the heat.
  7. Spread it over a tray so it cools down fast.
  8. You can now keep it in an airtight container for up to 2 days or continue with the recipe.
  9. Combine the herbs, green onions, hazelnuts and bell pepper with the cooled freekeh.
  10. Combine the oil and lemon juice and drizzle this over the salad.
  11. Add the sun-dried tomatoes and/or feta if using.

Notes

Tweak this salad as much as you like - some people like to swap the red bell pepper for currants, or use their favorite herb (mint, parsley, cilantro and basil are all good) to make it unique.