Equipment
Ingredients
Freekeh Salad
- 500 g freekeh
- 100 g red onion, very finely chopped
- 250 g dried cranberries
- 200 g almonds, blanched
- 30 g fresh dill, fronds and stems finely chopped
- 400 g pomegranate seeds
- 210 g pomegranate molasses
- olive oil, to taste
Nutrition (per serving)
Method
In a large saucepan, bring a generous amount of water to a boil. Add the freekeh and cook according to package directions, typically 15-20 minutes, or until the freekeh is tender but still has a slight chew. Drain the freekeh thoroughly.
Immediately rinse the cooked freekeh under cold running water until completely cool. This stops the cooking process and prevents the freekeh from becoming mushy. Transfer the cooled freekeh to a large mixing bowl.
Add the finely chopped red onion, dried cranberries, blanched almonds, chopped dill, pomegranate seeds, and pomegranate molasses to the bowl with the cooled freekeh. If desired, drizzle with olive oil, starting with 15ml (1 tablespoon), and season with salt and pepper to taste.
Gently toss all the ingredients together until well combined. Cover the salad bowl with cling film and let it rest in the refrigerator for at least 1 hour, or up to several hours, before serving. This allows the flavors to meld and deepen.
Chef's Notes
- Feel free to adjust the amount of pomegranate molasses and olive oil according to your preference. Start with a smaller amount and add more as needed.
- This salad is great for meal prep! Pack it into individual containers for easy lunches throughout the week.
- For extra flavor, toast the almonds before adding them to the salad. This will enhance their nutty flavor and add a nice crunch.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
