Freekeh salad with feta cheese and a pomegranate molasses dressing is a delicious, nutritious and simple side for a huge range of dishes.
This recipe comes together in around 45 minutes, can be eaten cold or warm and can be made well in advance.
Freekeh with Feta and Pomegranate Molasses Dressing
I love cooking with grains, and for years, my grains of choice have been bulgur wheat, millet or pearl barley.
Dishes like pourgouri, orzotto and my mango millet salad are some of my favourite ways to use them.
Freekeh is a relatively new addition to my cooking rota, and it is rapidly becoming a favourite on our table.
This warm freekeh salad combines the nutty flavours of this wonderful grain with feta cheese and loads of vegetables. It's then dressed with a tasty dressing that rocks the sweet and sour flavours of pomegranate molasses and herby za'atar.
Freekeh takes around 20-25 minutes to cook, which gives you plenty of time to prepare all of the vegetables.
All told, this recipe will come together in around 45 minutes, but it can be made 2-3 days in advance.
I generally eat this as a side dish, but it is also fantastic as a standalone light lunch!
Frequently Asked Questions
Can I use different vegetables?
Yes, absolutely, I often use this to empty the crisper drawer in the fridge. Anything that you can eat raw can be thrown in without any adjustments.
If your veggies need cooking, then you will need to make adjustments, but it shouldn't be too challenging.
Can I use regular molasses instead of pomegranate molasses?
No, pomegranate molasses is essentially "reduced" pomegranate juice, which is very different to regular molasses.
If you can not get any pomegranate molasses, a mix of honey and a citrus juice would work well. Lemon, lime or orange would all be great options.
What is za'atar?
Za'atar is a fantastic Middle-Eastern spice mix that combines savory, sumac, sesame seeds, thyme and marjoram. It is relatively easy to get your hands on in major supermarkets; you can also make homemade za'atar.
Can I make this in advance?
Yes, this will sit in the fridge for 3-4 days in an airtight container, but I would not add the feta cheese until you are planning to eat the dish.
Serving Suggestions
Besides being a wonderful lunchbox filler, this warm freekeh salad with feta cheese makes a fantastic side dish.
It works fantastically with a host of different meat, fish and even vegetarian dishes.
It is pictured above with my pomegranate molasses baked duck legs, and in the video (below the recipe), it is served with my baked spicy rainbow trout.
Other dishes that it works well with include my harissa lamb chops, roasted cauliflower steak, roasted aubergine and harissa roast pork chops.
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 18cm or 7" saucepan with a lid.
- Sieve.
- Chopping board.
- Kitchen knife.
- Mixing bowl.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Warm Freekeh Salad Recipe with Feta Cheese
Ingredients
- 125 g Freekeh ¾-1 Cup (I prefer to use a coarse freekeh)
- 3 tablespoon Olive Oil
- ½ teaspoon Salt
- 1 Medium Tomato 125g
- 1 Small Red Onion 75g
- 1 Orange Bell Pepper
- 1 Handful Fresh Parsley
- 1 tablespoon Pomegranate Molasses
- 1 teaspoon Za'atar
- ¼ teaspoon Black Pepper
- 100 g Feta Cheese ¾ Cup
Instructions
- Bring 750ml (3 cups) of water to a boil in a 18cm or 7" saucepan, add the salt, freekeh and 1 tablespoon of the olive oil, stir, bring the pot back to a boil, then reduce the heat to low, cover and simmer until the freekeh is cooked. This should take around 20 minutes.
- Cut the tomato into 4 wedges, remove and discard the seeds and chop the flesh into a 5mm (¼") dice. Add it to a medium mixing bowl.
- Cut the onion in half, peel it and then cut it into a 2-3mm dice (⅛"). Add it to the tomatoes.
- Remove and discard the stem and seeds from the pepper, then cut it into a 5mm (¼") dice and add it to the mixing bowl.
- Finely chop the parsley.
- Crumble the feta cheese.
- Mix the remaining two tablespoons of olive oil with the pomegranate molasses, za'atar and black pepper.
- Drain the freekeh well, then add it to the vegetables in the mixing bowl, stir and cover with cling film. Allow this to cool for 15-20 minutes.
- Stir through the feta cheese and the parsley just before serving.