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Middle Eastern freekeh salad

Prepare: 30 mins to 1 hour
Cook: 10 to 30 mins
Serve: Serves 6–8
Dietary: Dairy-free Egg-free Healthy Pregnancy-friendly Vegan Vegetarian

If you like quinoa then give freekah a try – it has similar health and flavour benefits but is easier to cook.

By Sabrina Ghayour

From Saturday Kitchen Best Bites

Ingredients

500g/1lb 2oz freekeh
1 small red onion, very finely chopped
250g/9oz dried cranberries
200g/9oz blanched almonds
20g/¾oz dill, fronds and stems finely chopped
400g/14oz pomegranate seeds
150ml/¼ pint pomegranate molasses
generous glug of olive oil

Method

Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl.
Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving.