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Freekeh Salad recipe from Rick Stein's brilliant cookbook From Venice to Istanbul. Perfect as an accompanying pilaf or summer side salad, this Middle-Eastern inspired treat is flavoured with pomegranate seeds, pistachios, mint and spring onion.

From the book

Introduction

Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried. It is very common in the Middle East and North Africa, and is used in the same way as bulgur, couscous or pearled spelt. It works well as an accompanying pilaf or a salad, in this case with pomegranate seeds, pistachios, mint and spring onion.

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Ingredients

200g freekeh, pearled spelt or pearled barley
1 litre water
Salt and freshly ground black pepper
5 tbsp olive oil
4 spring onions, finely chopped
seeds 1 pomegranate
handful flat-leaf parsley, roughly chopped
handful mint, roughly chopped
1½ tbsp pomegranate molasses
2 tbsp pistachios, roughly crushed

Method

Put the freekeh and water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil, bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.

When cool, mix together the freekeh with the spring onions, pomegranate seeds and herbs, and season with salt and pepper. Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Serve topped with pistachios.

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From the book: Rick Stein: From Venice to Istanbul

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