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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 2 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool