Freekeh, Fig & Walnut salad
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
- 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
Instructions
- Add quinoa with 2 cups of water to a saucepan
- Cook on med-high heat on a stove for 15 minutes or until water is cooked off
- Reserve ½ cup and store remaining quantity in an airtight container in the fridge for up to 3 days
- 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
- Wash, remove stem from fig and cut into wedges
- Wash and dry leaves
- Combine all ingredients, coating well and seasoning to taste
Notes
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.
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.
