Freekeh Salad with Herbs, Pomegranate and Sumac Dressing

A fresh Levantine herb salad made with freekeh, pomegranate and plenty of parsley and mint, finished with a lemon and sumac dressing. It tastes good warm or cold and goes well with grilled dishes or mezze.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 250 g Freekeh
• 1 tsp Salt
• 1 pc Cucumber
• 4 pc Cherry tomatoes
• 4 pc Spring onions
• 1 bunch Parsley
• 1 bunch Mint
• 1 bunch Dill
• 1 pc Pomegranate
• 200 g Feta
• 50 g Pumpkin seeds
• 5 tbsp Olive oil
• 2 pc Lemons (juice)
• 2 tsp Sumac
• 1 tsp Ground cumin
• 1 tsp Honey
• 1 pinch Pepper

Method

1. Rinse the freekeh thoroughly in a sieve. Bring to a boil in a pot with 750 ml water and 1/2 tsp salt, then simmer over low heat for about 20 minutes until the water has been absorbed.
2. Remove the freekeh from the heat, let it steam covered for 5 minutes, then spread it out on a baking sheet or plate to cool.
3. For the dressing, stir the lemon juice together with 4 tbsp olive oil, sumac, cumin, honey, 1/2 tsp salt and a pinch of pepper.
4. Wash the cucumber and cut it into small cubes. Core the tomatoes and dice them as well. Slice the spring onions into thin rings.
5. Wash the parsley, mint and dill, shake dry and finely chop the leaves.
6. Halve the pomegranate and remove the seeds over a bowl, taking care to discard the white membranes.
7. Toast the pumpkin seeds in a dry pan over medium heat for 2 to 3 minutes until fragrant, then remove them from the pan.
8. Mix the cooled freekeh with the cucumber, tomatoes, spring onions and herbs in a large bowl. Pour the dressing over and fold in well.
9. Crumble the feta and scatter it over the salad together with the pomegranate seeds and pumpkin seeds. Drizzle with the remaining olive oil and serve immediately.