Warm Freekeh Salad Recipe with Feta Cheese
Freekeh is a delicious whole grain salad from the middle-east, here it is served as a warm salad with feta cheese, peppers, onions, tomato, lots of parsley and a wonderful pomegranate molasses dressing.
Servings 2 Servings
Calories 587kcal
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.
Nutrition
Serving: 1 | Calories: 587kcal | Carbohydrates: 58g | Protein: 21g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 45mg | Sodium: 1452mg | Potassium: 405mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2887IU | Vitamin C: 92mg | Calcium: 311mg | Iron: 3mg
