Is it just me or are nearly all the savoury items on this blog, salads? Whoops!
Side note: this salad is FREEKEHshly good (pun intended)!!
Fig and Freekeh Salad
- 1 cup freekeh, rinsed, drained
- ¼ cup olive oil
- 1 tbs honey
- 2 tbs pomegranate molasses
- Finely grated zest and juice of 1 lemon
- 1 tbs zaatat
- ½ bunch each mint and flat-leaf parsley, leaves picked
- 2 eschalots, thinly sliced (or 1 small red onion)
- Seeds of 1 pomegranate (or a handful of craisons)
- ¼ cup currants
- 100g feta, crumbled
- 6 figs, quatered
- Place the freekeh and 1.5 L (6 cups) water in a pan over medium-heat and bring to a simmer. Reduce heat to low, then cover and cook for 25 minutes or until tender. Drain and refresh under cold running water.
- Meanwhile, to make the dressing, whisk 2 tbs oil, honey, pomegranate molasses and lemon juice in a bowl. Set aside.
- Add lemon zest, 2 tsp zaatar, herbs, eschalot, pomegranate seeds, currants and remaining 1 tbs oil to freekeh, and stir to combine. Transfer to a large serving platter and top with feta and figs.
- Drizzle dressing over salad, then sprinkle with remaining 2 tsp zaatar to serve
Source: Delicious Magazine February 2015
Side-Side note: Just because I said this salad is “FREEKEHshly good” does not mean you can only have it at Halloween once a year.
Sometimes I really wish you could get emojis here because I feel that you guys would understand me a whole better if they did have them. Oh well, I guess you’ll just have to try and interpret my bad use of pun for the time being!!
Anyway, so my mum (hi mum!) has had a prescription to Delicious Magazine (those of you who live in Australia may be aware of it) since it first started probably 12 or 13 years ago so whenever she has finished reading her monthly magazine I will always be waiting to have a read through the juicy pages of this amazing magazine. It’s not the usual magazine you would be expecting the average teenage girl to be reading in her spare time but boy does it not disappoint!! So, last month as I was flicking through mouth-watering pages of the magazine trying to source some inspiration for dinner when I came across this salad, and it couldn’t have worked out better; we had just gotten some fresh figs from a neighbour up the road and we have been itching for ways to use the freekeh in our pantry.
Freekeh is yet another one of the latest super food grains that has been gracing us with its presence a lot lately, with good reason too!
This grain is originally derived from wheat but is harvested when the crop is under-ripe and green, then roasted and dried before processing. In terms of nutrition this grain is very similar to quinoa yet has twice the amount of fibre helping with satiety.
Freekeh can be substituted for most grains such as rice, quinoa or pasta to make a nutritional dish for dinner or oats for a filling breakfast.
“Freekeh contains more protein, vitamins and minerals than mature whole wheat and most other grains, it’s high in fiber, low in starch and fat and it’s even a source of beneficial prebiotics, promoting the growth of healthy bacteria in the digestive system.”