Susan Hamilton’s Freekeh Salad With Feta & Pomegranate
I was lucky enough to spend many years living in Abu Dhabi - an eclectic mix of Middle Eastern tastes, flavours and aromas on the Arabian sea. I loved discovering new ingredients in the supermarkets, corner shops and the fabulous markets. Freekah is a green wheat which is roasted, rubbed then cracked to give its deep, earthy flavour. This recipe travels well - ideal for picnics, lunch on the go or an equally satisfying supper at home.
Packed full of natural goodness, freekeh is a superfood with a lovely nutty, slightly smokey flavour. A delicious salad on its own or perfect with griddled chicken for a healthy supper. Will last a couple of days in fridge, boxes well for lunch on-the-go.
100g cooked freekah (or red quinoa mix)
1 clove garlic, finely chopped
350g Frozen or fresh broad beans (or soya beans)
100g bag of rocket
25g pack fresh mint
25g pack flat leaved parsley
1 Large (or 2 smaller) lemon, zest and juice
3 Tbs olive oil
salt and pepper
100g pomegranate seeds
In a food processor, blitz the rocket and herbs until finely chopped.
Blanch the broad beans in boiling water for 2 minutes, drain well, run under cold water (which should set the colour)
When you ready to eat, assemble the salad by mixing all the ingredients together and garnish with pomegranate seeds and crumbled feta.