I’d never heard of freekeh until I started doing my cookbooks and met some knowledgeable foodies! Now I’m a fan and I find it makes a great salad. Freekeh is a grain that comes from young durum wheat that’s roasted and then cracked. It has a good smoky flavour and contains plenty of protein, fiber and vitamins. It’s the perfect partner for some creamy goat’s cheese too.
Ingredients
- 1 red onion, finely sliced
- 100 g freekeh
- 1 lemon juice and zest
- 1 orange juice
- ½ tsp cinnamon
- 150 g salad leaves
- 1 carrot, peeled and cut into matchsticks
- 6 fat, soft Medjool dates, pitted and thinly sliced
- 50 g goat’s cream cheese
- small bunch of mint, coriander or parsley leaves, to garnish, or a mixture of all 3
How to Make It
- Put the onion slices in a bowl of iced water and leave them to soak for 10 minutes, then drain. Rinse the freekeh thoroughly and soak it in cold water for 5 minutes.
- Drain the freekeh thoroughly, then put it in a saucepan and cover with 300 ml of water (or you can use vegetable stock for extra flavour). Season with salt and pepper. Bring to the boil, then turn down the heat and cover the pan. Simmer the freekeh for up to 20 minutes, checking after 15 minutes, until it is cooked through and the liquid has been absorbed. Set it aside to cool.
- Whisk 2 tablespoons of olive oil with the lemon zest and juice, orange juice and cinnamon in a small jug. Season with salt and pepper.
- To assemble, put the freekeh in a bowl (or in a plastic box for lunch on the go) and drizzle over half the dressing. Top with the leaves, carrot and drained onion slices, then arrange the dates over the top. Spoon teaspoons of the goat’s cheese over the salad. When you’re ready to eat, add the remaining salad dressing and garnish with plenty of herbs. If you’re serving this one at home it looks lovely on a big platter.