Freekeh is a delicious grain to incorporate in your diet – it’s got a great nutty flavour and is a little chewy. It’s great in fresh summery salads like this one.
Freekeh is a young green wheat that has been toasted and cracked. This whole grain is packed with fibre and essential nutrients such as selenium, potassium and magnesium and is an excellent source of vegetarian protein.
How do I cook it?
Using the absorption method, cracked freekeh takes around 15-20 minutes to cook. Use a ratio of 2½ cups water/stock: 1 cup grain. When liquid is absorbed, it’s ready. Uncracked versions take longer, around 45-50 minutes. (You can also use the boil method, as seen in my tabbouleh recipe)
Where do I buy it?
Try specialty food stores such as Farro Fresh or your local organic grocer.
- freekeh 1½ cups
- water 4 cups
- vine tomatoes 4, diced (or 8 cherry tomatoes, quartered)
- red onion 1 small, finely diced
- sweetcorn kernels 1 cup
- Lebanese cucumber 1, finely diced
- coriander or parsley 1 small bunch, roughly chopped
- lemon 1, juice and zest
- olive oil ¼ cup
- sea salt
- mini tortillas or wraps
- avocado 1, firm and ripe, sliced
- hummus or pesto
- Place freekeh in a medium saucepan and cover with the water. Bring to the boil then reduce heat, cover and simmer for 15 minutes, then remove lid and cook for a further 5 minutes or until grains are tender. Drain well and leave to cool.
- Combine cooled freekeh, tomatoes, onion, corn, cucumber and coriander and toss gently. Whisk together lemon juice, zest and oil and season to taste with sea salt and cracked pepper. Dress salad with dressing and chill until required.
Serve salad in tortillas or wraps with sliced avocado and hummus or pesto, or as a side dish.