Freekeh Salad

Name: Freekeh Salad
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 tsp Sea Salt, fine; 1/4 tsp Pepper (Black), freshly ground; 180g Cracked Freekeh; 600ml Water; 1/2 tsp Salt, fine; 1 bunch of Flat-Leaf Parsley, leaves finely chopped; 1 bunch of Fresh Mint, leaves chopped; 2 medium Tomatoes, diced; 1 medium Cucumber, diced; 4 Scallions, thinly sliced; 1/3 cups Pistachios, toasted, roughly chopped; 4 tbsp Extra Virgin Olive Oil; 3 tbsp Fresh Lemon Juice; 1 clove of Garlic, finely minced; 1/2 tsp Ground Cumin

This vibrant Freekeh Salad is a refreshing, herb-filled grain salad with bright lemony dressing and a satisfying crunch from toasted pistachios. Earthy, smoky freekeh pairs with fresh parsley and mint, crisp cucumber and tomatoes, and a warm hint of cumin for a dish that works as a light main or a colorful side. It’s easy to make ahead and only gets better after a short chill so the flavors can meld.

This vibrant Freekeh Salad is a refreshing, herb-filled grain salad with bright lemony dressing and a satisfying crunch from toast... Show more

Traditional Middle Eastern Recipe

Health Grade

A+ · Excellent

Rating

4.3

Time

40 min

Price

1,31 €

Calories

384 kcal

vegan

low calorie

healthy

easy

meal prep

low sugar

Method

Toast pistachios

Set a dry skillet over medium heat and add the Pistachios. Stir or shake the pan for 3 minutes, until they smell nutty and turn lightly golden, then tip them onto a plate to cool. Once cool, roughly chop them.

Wash produce

Rinse the Flat-Leaf Parsley, Fresh Mint, Tomatoes, Cucumber, and Scallions under cold water, then dry everything very well with clean towels. Dry herbs make the salad taste brighter and keep the dressing from sliding off.

Prep vegetables

Finely mince the Garlic. Strip the leaves from the parsley and mint, then finely chop the leaves. Dice the tomatoes and cucumber, and thinly slice the scallions.

Cook freekeh

Combine the Cracked Freekeh, Water, and Salt (fine) in a medium saucepan. Bring it to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook for 20 minutes until the grains are tender and most of the liquid is absorbed. Turn off the heat and let it sit, covered, for 10 minutes so the freekeh finishes steaming.

Whisk dressing

In a small bowl, whisk together the Extra Virgin Olive Oil, Fresh Lemon Juice, Sea Salt, Freshly Ground Black Pepper, Ground Cumin, and the minced garlic until the dressing looks glossy and slightly emulsified.

Assemble salad

Fluff the freekeh with a fork, then add it to a large bowl with the chopped parsley and mint, diced tomatoes and cucumber, sliced scallions, and the chopped pistachios. Pour over the dressing and toss gently until everything is evenly coated. Serve warm or at room temperature.