Dishing Up Some Tasty Content

INFARM: FREEKEH, WALNUT + POMEGRANATE SALAD


AUGUST 2014

Dish-pig Infarm Tania Kelley 06

PHOTOGRAPHY by TANIA KELLEY
RECIPE by Charlie Megira, courtesy of INFARM

 

This is a lively and fresh salad made from freekeh, a young smoked and broken wheat with a crunchy, nutty taste. This salad can be served on its own or to accompany other dishes. It is open to improvisation and experimentation – you can use cracked freekeh or wholegrain, depending on what you prefer and it can be served warm or at room temperature. We have chosen to serve the salad with walnuts and pomegranate here, but this can also be substituted for other nuts or dates.

Preparation time – 25minutes
Serves 4

Ingredients
1 cup freekeh, cracked or wholegrain
1 large carrot, finely diced
1 large zucchini, finely diced
1 green spring onion, finely diced
Assorted microgreens; we suggest flat leaf parsley and mint leaves, to taste
300g tahini
1 handful of walnuts
½ pomegranate, seeded
Lemon juice
Olive oil
Sea salt

Place 1 cup of freekeh and 1 litre of water (5 cups) in a medium sized saucepan on the stove. Bring to the boil, stirring occasionally.

Reduce the heat to medium, cover and cook approximately 15minutes (if cooking cracked grain) or simmer for 30-35 minutes if using wholegrain.

When the freekeh is al dente, remove from the heat, strain and allow to cool completely.

Sautee onions and carrots in a generous amount of olive oil (either raw or over a low heat).

Add the mint and parsley leaves to the fully-cooled freekeh and 
dress again with olive oil, lemon and sea salt.

Create a base on a wide plate with a generous spread of tahini.

Place the freekeh mixture on top of the tahini and garnish with crushed walnuts, pomegranate seeds, and additional chopped spring onions.

Season to taste.

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