Tasty grains ... freekah salad. Freeky good!
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.
Freekah with sumac, labne and cranberries
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
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.
See more of my recipes at the other crumb.