cracked freekeh tabouli with pomegranate dressing
As the weather warms up, this is the perfect time for simple salads. This nutritious grain tabouli ticks all the boxes with Mount Zero Freekeh and a dynamite dressing!
- Author
- Kirsty Chiaplias, Babajan
- Servings
- 4
Ingredients
- 150gm Mount Zero Cracked Freekeh
- 2 bay leaves
- 5-10 peppercorns
- 100ml Mount Zero Arbequina Extra Virgin Olive Oil
- 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
- 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
- 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.
- Combine all the ingredients (except freekeh) and toss together.
- Combine ingredients in a bowl and whisk to combine. Taste for sweet and sour balance, adjusting if necessary.
- Once the freekeh is cooled, add to all prepared salad ingredients and add the dressing and salt. Check again for seasoning and serve.