HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFreekeh Ishly Healthy Salad
Freekeh-ishly Healthy Salad

Freekeh-ishly Healthy Salad

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Freekeh is a grain that’s very popular in Italy - you’ll usually find it in soups and salads. It’s got a good kick of fibre, iron and even some zinc but most importantly, it has the perfect taste and texture for this healthy January dinner.

Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup(s)


(ContainsCereals containing Gluten)

1 unit(s)

Red Pepper

2 unit(s)

Spring Onion

1 unit(s)

Pomegranate Seeds

½ unit(s)


½ tbsp

Zahtar Spice

1 block(s)

Feta Cheese


3 tbsp


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1887 kJ
Energy (kcal)451 kcal
Fat12.0 g
of which saturates7.0 g
Carbohydrate70 g
of which sugars0.0 g
Protein17 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Bring a large pot of water to the boil with ¼ tsp of salt. Add the freekeh and continue to boil gently for 12 mins. Drain, cover with a tea towel and keep to one side until everything else is ready.


Remove the core of the pepper and chop into small cubes ½ cm thick, if your knife skills allow. Finely slice the spring onions.


Make a dressing using the zest and juice of half the lemon, ¼ tsp of salt, the zahtar spice and 2 tbsp of olive oil. Give it all a good whisk.


Mix the freekeh with the diced red pepper, spring onion, pomegranate seeds and half the dressing. Taste for seasoning and add more salt and pepper to your liking.


Divide the salad between your bowls and top with picked mint leaves, crumbled feta and a drizzle more of the dressing.