Wednesday, April 11, 2012

Freekah Salad

In case you missed Daily Life today, recipe for freekah salad for your lunchtime/dinnertime/general snack time pleasure. Enjoy.

Freekah salad with sumac and labne
I used to think that a dish made of grains seemed like the sort of hippie food heavy on the virtue and bowel movement rather than charm. But grains cooked well are a meal of the epic variety and perhaps more importantly, proof that you can make something to eat without slaughter.  This middle-eastern inspired freekah salad is delightful warm or cold, and the leftovers seem to withhold the Tupperware, public transport journey assault to make a rather delightful work lunch.

Serves 6-8
1 red onion, finely chopped
1 1/2 preserved lemons, finely sliced
½ cup coriander, roughly chopped
½ cup parsley, roughly chopped
½ cup dried cranberries or Greek raisins
200g Freekah, rinsed
250g Labne
Pomegranate molasses
50ml Olive oil
Dash of red wine vinegar
2 tsp sumac
Lemon juice to taste
Flat breads to serve
Combine the onion, lemon, herbs and cranberries in a large bowl and toss to combine.
Bring a saucepan of water to the boil add freekah, and cover the saucepan with a lid. Reduce the heat to low, and cook until freekah is tender and water evaporates (25-30 minutes), drain and transfer to a bowl to slightly cool. Once cooled add the bowl with the remaining ingredients and the labne.
For the pomegranate dressing, whisk ingredients in a small bowl to combine, then season generously. Add the lemon juice to taste, or squeeze over at serving if you would prefer.

1 comment:

  1. Love every single thing about this - the colours are amazing. I was raised on hippie food and can't seem to get away from it, it's so much a part of my diet!