Photography By : Joe Woodehouse
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Green freekeh salad

Dishes Created By


Grains with smoked almonds and pomegranate seeds.

  • The Hampstead Kitchen
  • Serves Four

Ingredients


  • 500g freekeh (buy online or from any Middle Eastern store)
  • 1 pinch sea salt
  • 1 bunch flat-leaf parsley
  • ½ bunch chopped fresh mint
  • ½ bunch dill
  • 1 bunch spring onions, finely chopped
  • 1 can chickpeas, drained and tossed in a pan with smoked cumin and paprika juice of a half a lemon, more to taste if you prefer
  • 1 pinch cumin seeds, toasted and ground
  • 1 garlic clove, minced or puréed (optional)
  • 1 glug pomegranate molasses
  • 1 glug date or apple-cider vinegar
  • 6 tbsp extra-virgin olive oil
  • a scattering of pumpkin seeds
  • 1 pomegranate, deseeded
  • a handful of smoked almonds, coarsely cut

Cooking Instructions


  1. Green freekeh salad Grains with smoked almonds and pomegranate seeds Saima Khan Prep and cooking time 35 minutes Ingredients 500g freekeh (buy online or from any Middle Eastern store)1 pinch sea salt 1 bunch flat-leaf parsley ½ bunch chopped fresh mint½ bunch dill1 bunch spring onions, finely chopped 1 can chickpeas, drained and tossed in a pan with smoked cumin and paprika juice of a half a lemon, more to taste if you prefer 1 pinch cumin seeds, toasted and ground 1 garlic clove, minced or puréed (optional) 1 glug pomegranate molasses 1 glug date or apple-cider vinegar 6 tbsp extra-virgin olive oil a scattering of pumpkin seeds 1 pomegranate, deseeded a handful of smoked almonds, coarsely cut Method Heat a medium-sized heavy saucepan over a medium heat and add the freekeh. Toast in the dry pan, shaking or stirring for 2-3 minutes until the freekeh becomes fragrant.
  2. Add the freekeh to a pan of boiling water, the grain should be whole but soft when pressed with your fingers. Boil for around 15-20 minutes.
  3. Drain the freekeh and run under a cold tap to stop it cooking and becoming mushy.
  4. In a large bowl, combine the freekeh with chopped herbs and chickpeas, then toss together.
  5. In another bowl, lightly whisk together lemon juice, oil, cumin, garlic, salt and olive oil, then toss with the salad.
  6. Scatter pomegranates, nuts and the pumpkins seeds on the top, then give it one last toss and it’s ready.
  7. Serve right away or let sit for up to 1 hour. It will keep for 3 or 4 days in the fridge.
  8. Can be served with roast chicken, lamb or fresh bread, or simply on its own as a salad.

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