Fast Recipes

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.

By Lisa Featherby
  • Serves 2
Freekah and herb salad with preserved lemon and black olives
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.

Notes

This recipe is from the November 2009 issue of .

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  • Author: Lisa Featherby