Freekeh Salad with Pomegranate Dressing

June 10, 2014 0 comments
Freekeh Salad

Move over Quinoa, we have a new grain that is gaining popularity. Freekeh (pronounced free-ka) is delicious, nutty grain that works well in both salads and soups. Not sure where to begin? Check out the Freekah Salad with Pomegranate Dressing below for a great starting point. Enjoy!

Freekeh Salad


  • 1 cup wholegrain Freekeh
  • 3 cups water
  • 1 head broccoli. cut into florets
  • 5 stalks kale, chopped up
  • 1 can cannelloni beans, drained and washed
  • 2 gloves garlic, crushed
  • 1 tbsp chilli flakes
  • 1 cup fresh rocket, chopped
  • 90gm raw almonds
  • 2 springs fresh mint, chopped
  • 1 sprigs of parsley, chopped
  • Goats cheese, crumbled


  • 1 tbsp pomegranate molasses
  • 6 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Salt and Pepper


  1. To prepare Freekeh, either follow specific package instructions, or add 1 cup Freekeh to 5 cups cold water and bring to the boil. Reduce to a simmer, cover with a lid and cook for 45 minutes
  2. While Freekeh is cooking, preheat oven to 180 degrees and place drained and rinsed cannelloni beans on baking tray and sprinkle with cumin and coriander and cook until roasted
  3. Heat 1 tbsp olive oil in a fry pan over a medium heat and sauté garlic and chilli
  4. Add Broccoli and Kale and a little water and cook until just bright green
  5. Combine beans, broccoli, kale, almonds, rocket, mint and parsley in a bowl
  6. Once the Freekeh is cooked, drain excess water and combine with the above
  7. Mix salad dressing ingredients in a jar and shake to combine
  8. Pour over the dressing and stir to mix through
  9. Serve with goats cheese or feta sprinkled on top

Serves: 6

Enjoy! xx

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