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Summer Time Freekeh Salad

Summer Time Freekeh Salad

3.5(406)
Recipe Development Team
Recipe Development TeamUpdated on January 23, 2026
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Calories
: 
555 kcal
Protein
: 
17g protein
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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)

/ per serving
Energy (kcal)555 kcal
Energy (kJ)2322 kJ
Fat29 g
of which saturates11 g
Carbohydrate52 g
of which sugars9 g
Protein17 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pot
•Knife
•Mixing Bowl
•Bowl

Instructions

PDF
1

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.

Prep the veg
2

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 the dressing
3

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 the freekeh
4

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.

5

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

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