cracked freekeh tabouli with pomegranate dressing
4
Ingredients
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- 150gm Mount Zero Cracked Freekeh
- 2 bay leaves
- 5-10 peppercorns
- 100ml Mount Zero Arbequina Extra Virgin Olive Oil
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1 long green chilli, seeds removed and finely diced (leave seeds in if you like it hot)
3 tomatoes, peeled and diced
1 red onion, finely diced
1 Lebanese cucumber, finely diced
1 bunch parsley, finely chopped
½ bunch mint, finely chopped
3 tbsp sumac
2 tbsp pine nuts, toasted
1 garlic clove, minced
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- 100ml pomegranate molasses
- 80ml sugar syrup (equal parts water and sugar brought to the boil)
- 40ml lemon juice
Mount Zero Pink Lake Salt, to taste
Directions
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Place freekeh, peppercorn, and bay leaves in a pot and cover with water, bring to a boil and boil rapidly for about 20 minutes or until soft.
Strain and place on a tray to cool, and drizzle with olive oil while warm and season with salt.
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Combine all the ingredients (except freekeh) and toss together.
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Combine ingredients in a bowl and whisk to combine. Taste for sweet and sour balance, adjusting if necessary.
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Once the freekeh is cooled, add to all prepared salad ingredients and add the dressing and salt. Check again for seasoning and serve.