📝 About This Recipe
This vibrant salad celebrates Freekeh, an ancient Levantine grain harvested while young and green before being flame-roasted to impart a signature smoky depth. Paired with the jewel-like pop of fresh pomegranate seeds and a zesty lemon-tahini dressing, it offers a masterful balance of earthy, sweet, and tangy notes. It is a nutritional powerhouse that brings the rustic, sun-drenched flavors of the Middle East straight to your dinner table.
🥗 Ingredients
The Grains
- 1 1/2 cups Cracked Freekeh (rinsed thoroughly until water runs clear)
- 3 cups Vegetable Broth or Water (low sodium preferred)
- 1/2 teaspoon Sea Salt (for the cooking water)
The Fresh Produce
- 1 cup Pomegranate Seeds (from about 1 large pomegranate)
- 1 piece English Cucumber (finely diced)
- 1 cup Cherry Tomatoes (halved or quartered)
- 1 bunch Flat-leaf Parsley (finely chopped, stems removed)
- 1/2 cup Fresh Mint (leaves only, finely chiffonaded)
- 3 pieces Green Onions (thinly sliced)
The Dressing
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Pomegranate Molasses (adds a deep, syrupy tang)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Allspice
Garnish & Crunch
- 1/3 cup Slivered Almonds (toasted until golden)
- 1/2 cup Feta Cheese (crumbled, optional for garnish)
👨🍳 Instructions
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1
Place the cracked freekeh in a fine-mesh sieve and rinse under cold running water, swirling with your fingers to remove excess starch and any debris.
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2
In a medium saucepan, combine the rinsed freekeh, 3 cups of broth or water, and a pinch of salt. Bring to a rolling boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes. The grain should be tender but still retain a pleasant, chewy 'al dente' bite.
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4
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the steam to finish the cooking process. Fluff the grains with a fork.
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5
Spread the cooked freekeh out on a large baking sheet to cool quickly to room temperature. This prevents the grain from becoming mushy in the salad.
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6
While the freekeh cools, prepare the dressing. In a small jar or bowl, whisk together the olive oil, lemon juice, pomegranate molasses, minced garlic, cumin, and allspice until emulsified.
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7
Prepare your pomegranate by cutting it in half and tapping the back with a wooden spoon over a bowl to release the seeds, ensuring you remove any bitter white pith.
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8
In a large mixing bowl, combine the cooled freekeh, diced cucumber, cherry tomatoes, chopped parsley, mint, and green onions.
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9
Pour the dressing over the grain mixture and toss thoroughly to ensure every grain of freekeh is coated in the vinaigrette.
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10
Gently fold in three-quarters of the pomegranate seeds and toasted almonds, saving the rest for a beautiful garnish.
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11
Taste and adjust the seasoning, adding more salt, lemon juice, or a drizzle of pomegranate molasses if desired.
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12
Transfer the salad to a wide serving platter. Top with the remaining pomegranate seeds, toasted almonds, and crumbled feta cheese if using.
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13
Let the salad rest for 10-15 minutes before serving to allow the flavors to meld together beautifully.
💡 Chef's Tips
Always toast your nuts just before serving to maintain maximum crunch and aroma. If you can't find cracked freekeh, whole freekeh works too but will require an extra 15-20 minutes of simmering. Don't skip the cooling step; mixing hot grains with fresh herbs will wilt them and turn the salad dull. Pomegranate molasses is the 'secret ingredient'—if you don't have it, a balsamic glaze is a decent substitute, though less authentic. For the best texture, use a firm English or Persian cucumber rather than a standard waxy cucumber which can be too watery.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or za'atar-spiced chicken skewers. Pair with a cold glass of crisp Rosé or a refreshing mint lemonade. Serve as part of a mezze platter with hummus, baba ganoush, and warm pita bread. Top with a dollop of Greek yogurt or labneh for extra creaminess. Great as a standalone lunch, packed in a jar for a healthy work meal.