Freekeh salad Recipe
- 500g/1lb 2oz freekeh
- 1 small red onion, very finely chopped
- 250g/9oz dried cranberries
- 200g/9oz blanched almonds
- 20g/¾oz dill, fronds and stems finely chopped
- 400g/14oz pomegranate seeds
- 150ml/¼ pint pomegranate molasses
- generous glug of olive oil
- Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl.
- Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving.
