Freekeh and nut salad

Freekeh and nut salad

Freekeh can be dated back to 2300BC, when inhabitants of an eastern Mediterranean city were concerned they’d starve while their enemy laid siege, and so harvested their wheat crop early. This stockpile caught fire, but when the charred heads of the remaining wheat were rubbed, they discovered the green grain had not burned but had instead taken on an earthy, smoky flavor. Serves 4.

Ingredients

  • 1 cup cracked freekeh
  • 1 cup greek yoghurt
  • 1tsp cumin seeds, toasted and ground
  • 1tbs honey
  • 1 bunch mint or coriander, finely sliced
  • ½ bunch flat leaf parsley, finely shredded
  • ½ red onion, finely diced
  • 2tbs pepitas, toasted
  • 2tbs almonds, toasted and chopped
  • 2tbs pine nuts, toasted
  • 2tbs baby capers
  • ½ cup currants
  • Juice 1 lemon
  • 3tbs extra virgin olive oil
  • Sea salt, to taste

Method

  1. Add freekeh to a saucepan of boiling water, cover, reduce heat and simmer for 10-15 mins, or until just cooked. Drain well and set aside to cool.
  2. Meanwhile, combine the yoghurt, cumin and honey, and set aside.
  3. In a medium-sized bowl, combine the coriander, parsley, onion, seeds, nuts, capers, currants, lemon juice and olive oil.
  4. Add the freekeh, mix well and season to taste.
  5. Serve with the yoghurt dressing on the side.

Source: Brisbane News, Issue 902