afoona
Salads

Freekeh Salad with Herbs

A fresh freekeh salad with fresh herbs, Mediterranean style

⏱ 40 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, cumin, salt and black pepper until smooth.
    Bowl

To assemble

  1. 2
    Rinse the freekeh and cook in water 25 minutes, until the grains are tender but still chewy. Drain.
    StovePotColander
  2. 3
    Let the freekeh cool completely.
  3. 4
    Finely chop the herbs with a knife, when they are completely dry.
    KnifeCutting board
    💡Chop with a sharp knife, not in a food processor, and with completely dry herbs: wet or bruised herbs darken and the salad turns watery.
  4. 5
    Mix the freekeh with the parsley, mint, green onion, tomatoes and cucumber.
    Bowl
  5. 6
    Dress just before serving, and toss well.
  6. 7
    Sprinkle the pomegranate seeds on top.
416calories
13 gprotein
69 gcarbs
12 gfat
● protein 12%● carbs 64%● fat 25%

Per serving (402 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (6) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Tabbouleh

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