HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSummer Time Freekeh Salad
Summer Time Freekeh Salad

Summer Time Freekeh 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 July 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 levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 cup(s)


(ContainsCereals containing gluten)

1 unit(s)

Red Pepper

4 unit(s)

Spring Onion

3 tbsp


3 tbsp


½ unit(s)


1 tbsp

Zahtar Spice

1 pack(s)

Pomegranate Seeds

1 block(s)

Feta Cheese

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2322.12 kJ
Energy (kcal)555 kcal
Fat29.0 g
of which saturates11.0 g
Carbohydrate52 g
of which sugars9.0 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
Mixing Bowl
Instructionsarrow up iconarrow up icon
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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.