Summer Time Freekeh Salad
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 July dinner.
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 war 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.
Ingredients
1
Freekeh
(Contains Cereals containing gluten)
1
Red Pepper
4
Spring Onion
3
Mint
3
Coriander
½
Lemon
1
Za'atar
1
Pomegranate Seeds
1
Feta Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Bring a large pot of water to the boil with a pinch 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 from the red pepper and chop into small cubes ½cm thick, if your knife skills allow. Finely slice the spring onions. Pick the mint and coriander leaves and then roughly chop the leaves.
Make a dressing using the zest and juice of the lemon, a pinch of salt, the zahtar spice and the olive oil (as stated in the ingredient list). Give it all a good whisk.
Mix your freekeh with the chopped red pepper, spring onion, mint, coriander, pomegranate seeds and half your dressing. Taste for seasoning and add more salt and pepper to your liking.
Divide the salad between your bowls and top with crumbled feta and a drizzle more of your dressing.
