Freekeh, sour cherry and feta salad


Here's a fresh take on the traditional baked stuffing, with added crunch from nuts and celery. It can be prepared up to two days ahead; bring it to room temperature and dress it just before serving.

You'll need

180 gm (1 cup) freekeh, rinsed and drained 80 gm dried sour cherries, soaked in 2 tbsp warm water for 10 minutes, drained 3 celery stalks from the heart, thinly sliced and tender leaves reserved 2 cups (loosely packed) flat-leaf parsley, torn 1 cup (loosely packed) mint, torn 80 gm (½ cup) roasted almonds, coarsely chopped 35 gm (¼ cup) roasted pistachio nuts, coarsely chopped 80 gm Greek feta, coarsely crumbled   Sherry vinaigrette 50 ml sherry vinegar 1½ tsp Dijon mustard ½ garlic clove, finely chopped ½ tsp crushed cumin seeds 125 ml (½ cup) olive oil

Method

  • 01
  • Place freekeh in a saucepan with 375ml water and bring to a simmer, then reduce heat to low, cover and cook until freekeh is tender (25-30 minutes). Set aside covered to steam for 5 minutes, then spread in a thin layer on an oven tray and stir occasionally until cool (30 minutes).
  • 02
  • For vinaigrette, whisk vinegar, mustard, garlic and cumin seeds in a bowl. Add olive oil, whisk to combine and season to taste.
  • 03
  • Combine remaining ingredients except feta and half the herbs in a bowl, add vinaigrette, season to taste and toss to combine. Serve scattered with feta and remaining herbs.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2016

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