Freekeh, Fig & Walnut salad

Freekeh, Fig & Walnut salad | Nadia Felsch

Freekeh, Fig & Walnut salad
Cook time
Total time
yield: 1
  • 1 cup freekeh
  • 2 tablespoons raw walnuts
  • 1 fig
  • Small handful rocket/mixed leaves
  • ½ teaspoon macadamia/olive oil
  • ½ teaspoon balsamic vinegar
  • Salt and pepper, to taste
  1. Add quinoa with 2 cups of water to a saucepan
  2. Cook on med-high heat on a stove for 15 minutes or until water is cooked off
  3. Reserve ½ cup and store remaining quantity in an airtight container in the fridge for up to 3 days
  4. Whilst freekeh cooks, add walnuts to a warm frypan (no oil) and lightly toast for a few minutes until aromatic and lightly golden, roughly chop and set aside
  5. Wash, remove stem from fig and cut into wedges
  6. Wash and dry leaves
  7. Combine all ingredients, coating well and seasoning to taste
Torn shreds of Buffalo mozzarella would be a lovely addition (if you're not vegan) and this salad is perfect alone or as a side to a larger meal. It is simple and looks fancy – one for a dinner party!

FREEKEH - made from green wheat that goes through a roasting process in its production.
The roasted wheat experiences thrashing and sun drying, which is how its Arabic name originated (farik meaning rubbed) and the most common end result is a cracked version which tastes somewhat nutty.
It has at least four times as much fibre as other comparable grains, is low-GI and is in the same superfood group as quinoa and farro.

You have Successfully Subscribed!