ReceptnaptárRecipes › Middle East & Caucasus › Lunch
Freekeh salad (smoky green wheat salad with roasted vegetables)
Freekeh is green wheat harvested unripe and fire-roasted, an ancient grain of the Levant. Its mildly smoky, nutty flavour pairs well with roasted vegetables and pomegranate.
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Method
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- Rinse the freekeh in cold water, and cook in three times its volume of salted water for 20-25 minutes, until tender but slightly chewy; drain and let cool.
- Toss the pumpkin, onion and pepper with 3 tbsp olive oil, the cumin, salt and pepper.
- Roast on a baking-paper-lined tray at 210°C for 25 minutes, turning halfway, until the edges caramelise.
- For the dressing, mix the lemon juice, pomegranate molasses, remaining oil, salt and pepper.
- Toss the freekeh with the dressing, the roasted vegetables, the herbs and the pomegranate seeds.
- Sprinkle with toasted almonds, and serve warm or cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Can also be made with bulgur or pearl barley instead of freekeh.
- Travels well in a lunchbox; it's worth carrying the dressing separately.
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