Freekeh is dried green wheat harvested while it is still soft, followed by sun drying. It is common across areas like the Middle East and North Africa and is eaten in the same manner as bulgur, couscous, and pearled spelled. It is excellent as an accompanying pilaf or a salad made with pistachios, pomegranate seeds, mint, spring onion, and mint.
Each serving contains 347kcal, six grams of protein, 46g carbs (of which sugars comprise 7g), 18g fat (3g is saturated), 1.5g fiber, and no salt.
Ingredients
200g/7oz freekeh, either pearled spelled or pearled barley
5 tbsp olive oil
Four spring onions Finely chopped
1 1 1 pomegranate, seeds only
A handful of Flatleaf parsley chopped into pieces
One handful of mint that is roughly chopped
1 tbsp pomegranate molasses
Two tablespoons Pistachios, crushed roughly
fresh ground black pepper
Method
Place the freekeh and one litre/1 3/4 pint of water in a pan with one teaspoon of salt and olive oil. Bring to a boiling point, then reduce to a simmer and simmer for about 15 mins or until tender. Let it drain and cool.
Once cool, mix the freekeh with fresh spring onions and herbs. Add salt and pepper to taste.
Mix four tablespoons of olive oil with the pomegranate syrup with a pinch of salt, then dress the salad using it, gently mixing. Serve with Pistachios.
