Name: Freekah and herb salad with preserved lemon and black olives
Yield: 2
Ingredients: 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

Freekah and herb salad with preserved lemon and black olives

Australian Gourmet Traveller fast Mediterranean recipe for freekah and herb salad with preserved lemon and black olives.

The flavours here are similar to those of tabbouleh, but this salad has more substance.

Ingredients

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

Main

1.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 .
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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