Perpetual Consumption | Freekeh Salad

Freekeh Salad

What a tasty little grain this is.  Freekeh is young, green wheat which has been toasted and cracked.  One of the so called ‘ancient grains’ which have made a resurgence in recent years, it is packed full of goodness and tastes great too.  I can’t get it at my supermarket, but I think some fancy supermarkets stock it and most delis and health food shops.  You could make this salad with bulgur or for a lighter version with quinoa, but freekeh has a great nutty flavour and doesn’t go soggy when dressed.  Let you imagination run wild as you can really add your own touch to this one and vary the dressing and ingredients to your liking.  I haven’t been able to track down chervil, so I used dill last time and I used good ole Dodoni instead of the fancy sheeps milk feta and it was great.  This will be big hit at barbies.  Get your freak on!



300 grams of freekeh
100 ml extra virgin olive oil
30 ml sherry vinegar, or other wine vinegar
juice of 1 lemon
salt and pepper
1 red onion, finely diced
1 bunch parsley, leaves only, chopped
½ bunch mint, leaves only, chopped
½ bunch chervil, leaves only
80 grams toasted almonds, chopped
200 grams marinated sheep’s milk fetta

Bring a large pot of salted water to the boil.  Cook the freekeh in plenty of water for 40 minutes, or until tender.  Drain it well.

While still warm, dress the freekeh with the oil, vinegar and lemon, then season well. Toss through the red onion, parsley, mint and chervil.  Tip it into a serving bowl then top with the toasted almonds and crumbled feta.

Serves 6-8 as a side

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