Herby Freekeh Salad with Veggies & Pomegranate Dre
10
40
325
Ingredients
Minutes
Calories
Prep
Cook
Servings
10 min
30 min
4
Health Highlights
Enjoy this salad with a tart and sweet dressing as a meal or paired with your favourite protein.
Ingredients
1 cup
Freekeh, cracked
1 dash
Kosher salt
3 green onion (stem)
Green onion
(trimmed and chopped)
2 medium
Carrots
(peeled and chopped)
3 cucumber(s)
Cucumber
(chopped)
1 cup
Parsley, fresh
(packed; chopped fresh)
1/2 cup
Mint, fresh
(packed; chopped fresh)
1 whole lemon(s)
Lemon juice
(large; juiced)
1/2 tbsp
Pomegranate Molasses
1/4 cup
Extra virgin olive oil
Instructions
Remove any debris from freekeh, rinse a few times and drain.
Add the rinsed freekeh to a medium saucepan along with 2 1/2 cups of water. Bring it to a boil, then lightly season with salt. Lower the heat, cover the pot, and let it simmer gently for about 30 to 40 minutes, until the grains are tender with a bit of chew. Once it’s done, drain off any extra water, fluff the grains with a fork, and let it cool slightly.
Make the dressing while the freekeh cooks: In a small bowl, whisk together the lemon juice and pomegranate molasses. Slowly drizzle extra virgin olive oil while whisking until the dressing is well combined and emulsified.
In a mixing bowl, combine the cooked freekeh with green onions, carrots, cucumber, parsley, and mint. Pour the dressing over the top and toss everything together. Taste and adjust the seasoning with salt if needed. Enjoy!
