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Fig and freekeh salad

Name: Fig and freekeh salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup (180g) freekeh, rinsed, drained; 1/4 cup (60ml) olive oil; 1 tablespoon honey; 2 tablespoon pomegranate molasses; Juice and zest of 1 lemon, finely grated; 1 tablespoon zaatar (Middle Eastern spice mix); 1/2 bunch mint , leaves picked; 1/2 bunch flat-leaf parsley, leaves picked; 2 eschalots, thinly sliced; Seeds of 1 pomegranate; 1/4 cup (35g) currants; 100g full cream fetta, crumbled; 6 figs, quartered

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15m

35m

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by Valli Little

delicious. team

Oct 03, 2015

This fabulous combination of fresh seasonal figs, freekeh and pomegranate makes an eye-catching salad for a gourmet dinner party.

1 cup (180g) freekeh, rinsed, drained
1/4 cup (60ml) olive oil
1 tablespoon honey
2 tablespoon pomegranate molasses
Juice and zest of 1 lemon, finely grated
1 tablespoon zaatar (Middle Eastern spice mix)
1/2 bunch mint , leaves picked
1/2 bunch flat-leaf parsley, leaves picked
2 eschalots, thinly sliced
Seeds of 1 pomegranate
1/4 cup (35g) currants
100g full cream fetta, crumbled
6 figs, quartered

Method

1.

Place the freekeh and 1.5L (6 cups) water in a pan over medium heat and bring to a simmer. Reduce heat to low, then cover and cook for 25 minutes or until tender. Drain and refresh under cold running water.
2.

Meanwhile, to make the dressing, whisk 2 tbs oil, honey, pomegranate molasses and lemon juice in a bowl. Set aside.
3.

Add lemon zest, 2 tsp zaatar, herbs, eschalot, pomegranate seeds, currants and remaining 1 tbs oil to freekeh, and stir to combine. Transfer to a large serving platter and top with feta and figs.
4.

Drizzle dressing over salad, then sprinkle with remaining zaatar to serve.