First posted: Oct 17, 2017

Mediterranean Freekeh Salad

Have you guys tried Freekeh yet? It’s a bit of a ‘thing’ at the moment, and so I’ve been having some fun getting to know this humble whole grain. It’s made from green durum wheat that is roasted and then polished to remove the hard outer shell. It’s an ancient grain that has been around since Biblical times and is deliciously earthy and nutty, similar to barley or bulgar wheat. It’s also really high in fiber and minerals such as zinc, calcium, iron and potassium. It’s brilliant for adding a handful into soups and stews to add some extra bulk, but I loved making it the real hero of this dish with pretty layers of Mediterranean favourites. I hope it will be your new Summer salad friend, give it a bash soon and let me know!

Ingredients

Cooks in:40 minutes (mostly unattended) Serves:2-4

1 medium aubergine, sliced lengthways into 1/2cm slices
1 cup baby tomatoes
1 Tbsp olive oil
Salt and freshly ground black pepper
100g freekeh (or barley or bulgur wheat)
100g soft goats cheese or feta
100g Kalamata olives, pitted
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh parsley

For the Dressing

1 Tbsp olive oil
1 Tbsp apple cider vinegar or lemon juice
1 tsp honey
Pinch salt

What to do

1. Pre-heat your oven to 190°C and add the aubergine and baby tomatoes to a wide, shallow baking dish. Drizzle with olive oil and a pinch of salt and pepper and toss well. Bake for 30-40 minutes or until golden and cooked through.

2. Meanwhile, cook your freekeh according to packet instructions.

3. Mix together the dressing ingredients and adjust for seasoning. Loosen with 1-2 Tbsp warm water if desired. Set aside until serving

4. Transfer the cooked freekeh to a pretty salad platter, gently layer over the cooked aubergine and tomatoes and remaining ingredients. Drizzle over the dressing and eat immediately.

Photo Credit @Curtis Gallon