Snacks and sides

Freekeh, sour cherry and feta salad

Inspired by stuffing, this salad combines freekeh with a sherry vinaigrette and sour cherries for a sweet acidity, while Greek feta crumbled on top adds a satisfying tang.
Freekeh, sour cherry and feta salad

Freekeh, sour cherry and feta salad

William Meppem
6 - 8

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.


Sherry vinaigrette



1.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).
2.For vinaigrette, whisk vinegar, mustard, garlic and cumin seeds in a bowl. Add olive oil, whisk to combine and season to taste.
3.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.

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