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

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Ingredients

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

Dressing

Pomegranate molasses

50ml Olive oil

Dash of red wine vinegar

2 tsp sumac

Lemon juice to taste

Flat breads to serve

Method

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.