This is the kind of salad that makes you feel like you a doing your body a favour by eating it. It is gorgeous as a side to any protein, but also works wonders alone if you add some creamy goats cheese or feta.
Just a word of caution, best to prepare in advance as the smell of freekeh cooking is reminiscent of hay and horse stables, but it disappears ones the grains cool down.
Freekeh with Nuts, Seeds and Dried Fruit
2 cups of freekeh (cracked wheat)
½ bunch coriander, shredded
½ bunch parsley, shredded
¼ bunch mint (leaves only), shredded
½ cup slivered almonds
¼ cup sunflower seeds
¼ cup pumpkin seeds (pepitas)
1 can chick peas, rinsed and drained
½ cup currants
zest of one lemon
juice of one lemon
½ tspn salt flakes
1 tspn ground cumin
½ tspn cinnamon
1 tspn honey
¼ cup olive oil
Preheat oven to 190 degrees. Place freekeh in a deep microwave proof bowl with 2 cups boiling water, 1 tspn salt and 1 tbspn olive oil. Cover and cook on high for 15 minutes. Allow to stand a further 5 minutes, covered. If all water has been absorbed, stir and leave to cool. If there is excess water in the bowl, drain, then stir and cool. Place almonds, pumpkin seeds and sunflower seeds on a baking tray. Bake for 10 minutes. Shake tray then bake for another 5 mins til nuts and seeds are toasted. Add nuts, herbs, chickpeas, currants and zest to freekeh. Combine ingredients for dressing. Taste and adjust to your liking. Toss with freekeh mix.