recipe

Autumn 2012

Freekah Salad

Serve with grilled fish or seafood



150g freekah (found in most gourmet food stores)
1/2 large fennel, finely shaved
1 bunch of mint, leaves picked off the stem and finely chopped
1/2 pomegranate, seeded
1/2 cup olive oil
The juice of half a lemon
250g natural, unsweetened yoghurt
100g pistachio nuts, lightly roasted and crushed
salt and pepper to season

Method:

1. Place freekah in a pot and cover with plenty of water.
2. Bring to the boil and reduce to a simmer and continue to cook for 20-25 minutes. Drain and cool on a tray.
3. When the freekah has cooled to luke-warm, mix it in a bowl with the fennel, pomegranate, mint, lemon, olive oil, and season with salt and pepper.
5. Divide salad into 4 service bowls and top with a dollop of yoghurt and crushed pistachios.