Freekeh is a green grain made from young durum wheat which is roasted or smoked then polished to remove the shells, and is used in the same way as bulgur, couscous or pearled spelt. The grain is then cracked to varying degrees of coarseness. They have a rich, nutty, smoky flavour. An excellent addition to soups and stews, salads and pilafs, freekeh can be cooked like rice or barley.
200g freekeh, pearled spelt or pearled barley
5 tbsp olive oil
4 spring onions, finely chopped
1 pomegranate, seeds only
Handful flatleaf parsley, roughly chopped
Handful mint, roughly chopped
1 tbsp pomegranate molasses
2 tbsp pistachios, roughly crushed
salt and freshly ground black pepper
Put the freekeh and 1 litre of water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil. Bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.
When cool, mix together the freekeh with the spring onions, pomegranate seeds and herbs. Season with salt and pepper.
Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Serve topped with pistachios.