Herby Freekeh salad is quick to put together. It’s delicious as is or as an accompaniment to chicken or a simple lamb dish. It’s also ideal for a packed or fuss-free working lunch.
Freekeh (known as firik in Turkey) is a wholewheat powerhouse—packed with nutrition and much tastier than many other alternatives. Originating in North Africa and the Levant but popular in the Eastern Mediterranean, this fantastic ancient grain is somewhat out of fashion. Or perhaps, more accurately, not so readily available. However, I would highly recommend seeking some out.
Freekeh is derived from whole durum wheat, harvested while the grain is still young and green and then sun-dried, the chaff burnt, leaving the greener grain intact. This process gives it a unique smokey flavour. It is often swapped for rice in pilaf dishes, but unlike rice, it has such a distinct flavour. Its delicious, chewy texture doesn’t need much else added. Plus, it is low in fat but high in fibre and protein. The big bonus is that it’s quick to cook and very versatile. You can exchange freekeh for oats for breakfast as a filler in soups instead of rice, pasta, or beans, or boil it and toss it with olive oil and fresh herbs for our Herby Freekeh recipe.
Method – Freekeh Salad
Freekeh is boiled (1 cup freekeh: 3 cups water) with a little salt for 15-20 minutes or until tender. Cooking time varies a little depending on whether you are using cracked or the whole version. Follow the instructions on the packet, but keep an eye on it. Freekeh should be chewy but not mushy!
Toss the freekeh in the herby dressing with equal quantities of mint, dill, parsley, lemon (or lime) zest. Garnish it with pistachios and spring onions. Feel free to experiment with the herbs, but choose broad-leaved herbs that chop finely and easily blend with olive oil and citrus juice. Think salad burnet, varying types of parsley, ditto varying types of mint, coriander, chives, rocket and celery or fennel leaves. Alternatively, for a spicier version, toss in our Zhoug Sauce. A very tasty alternative!
By all means, add a few crunchy salad leaves, celery, cucumber or avocado.😃
It is a straightforward recipe but utterly delicious.
Herby Freekeh Salad
Ingredients
- 200 g freekeh (a generous rounded cup) Whole rather than cracked freekeh is tastier. Cracked is quicker to cook.
- 800 ml water approximately
- 1 large handful parsely with stems
- 1 large handful dill with stems
- 1 large handful mint with stems
- 1 large lemon – juiced and zested – more to taste if necessary
- 1-2 tbsp fresh orange juice It is optional but gives the dressing a lovely, rounded flavour.
- 1 tsp Aleppo pepper or chilli flakes, plus a little for decorating. Optional
- 5-6 tbsp olive oil
- 1 large spring onion – finely sliced
- 1 generous handful pistachios or when in season pomegranate seeds
- salt and freshly ground black pepper You may prefer freshly ground black pepper to chilli or Aleppo pepper.
Instructions
- Wash the freekeh in plenty of water. Add it to a saucepan with a little salt and 3 cups of water. Bring to a boil, then simmer for 15 minutes for cracked freekeh and 20-25 minutes for the whole grain version. Cooking times vary so keep an eye on it.
- Take half a handful of each herb. Reserve the good leafy parts for the salad, and use the stems and rest of the leaves for the dressing. Finely chop the herb leaves and set aside.
- Roughly chop the remaining leaves and stems (removing woody parts). Whizz with olive oil, lemon zest and juice, orange juice and Aleppo pepper. Taste for seasoning. Add salt, more lemon, orange juice or pepper.
- When cooked, drain the freekeh and add it to the serving bowl. Toss in the herby dressing while still warm. Toss in the remaining chopped herbs. At this stage, you can serve warm (my preferred version) or cover and keep it in the fridge and serve chilled.
- Garnish with pistachios, spring onions and or pomegranate seeds. Sprinkle over a little Aleppo pepper or add a good grinding of black pepper.
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