Freekah and herb salad with preserved lemon and black olives


You'll need

200 gm cracked wheat freekah 1 bunch each coriander, flat-leaf parsley and mint, coarsely chopped 3 golden shallots, thinly sliced 1 garlic clove, finely chopped ¼ preserved lemon, pith and flesh discarded, skin rinsed under cold running water 8 Kalamata olives, pitted and halved ½ large telegraph cucumber, diced 6 mini Roma tomatoes, quartered Juice of 1 lemon, or to taste 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • Cook freekah in a saucepan of boiling salted water over high heat until tender (10-15 minutes). Drain and stand for 5 minutes to cool slightly, then combine in a bowl with remaining ingredients, toss to combine, season to taste and serve.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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