Green Freekah - The heartiest & most versatile grain

PREP TIME | COOK TIME | TOTAL TIME

5min 15-20 min 20 - 35 min

THE SHOPPING LIST

• 500g of freekeh (Any Middle Eastern Store or online from Sous Chef)

• pinch of sea salt

• 1 bunch flat-leaf parsley

• 1/2 bunch chopped fresh mint

• 1/2 bunch dill

• 1 bunch spring onions finely chopped

• 1 can chickpeas, drained and tossed in a pan with smoked cumin and paprika

• 1/2 juice of a fresh lemon, more to taste if you prefer

• pinch cumin seeds, ground, toasted & ground

• 1 garlic clove, minced or puréed (optional)

• glug of pomegranate molasses

• glug of date or apple cider vinegar

• 6 tablespoons extra-virgin olive oil

• scattering of pumpkin seeds

• one whole pomegranate, de-seeded

• handful smoked almonds coarsely cut

HOW TO COOK IT:

• Heat a medium-size heavy saucepan over medium-high heat and
• add freekeh. Toast in the dry pan, shaking pan or stirring, until
• freekeh becomes fragrant, 2 to 3 minutes.
• Add the Freekah to a pan of boiling water, the grain should be
• whole but soft when pressed by your fingers. Boil roughly for
• for around 15 to 20 mins.
• Drain the Freekah, and run under a cold tap to stop this cooking
• and becoming mushy. minutes.
• In a large bowl, combine freekeh, chopped herbs, and chickpeas
• and toss together.
• In a another bowl, lightly whisk together lemon juice, oil cumin,
• garlic, salt and olive oil; toss with salad.
• Scatter pomegranates, nuts & the pumpkins seeds on the top and
• give it one last toss and its ready.
• Serve right away or let sit for up to 1 hour, Will keep for 3 or 4 days in the fridge.
• before serving.

SERVE WITH: Roast chicken, lamb or fresh bread or on it's own as a salad.

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