Freekeh Summer Salad


  • 250 gms Roasted Freekeh
  • 1 cup sultanas (soaked in 1 cup water overnight)
  • 1 pomegranate
  • 1 carrot
  • 1 bunch of rocket
  • 1/2 cup of roasted pistachios
  • 1 tsp salt
  • 1/2 cup of pomegranate molasses
  • juice of 1 lemon
  • 1/4 cup Extra Virgin Nabali Olive Oil


  1. Rinse freekeh well, place in medium cook pot with 1 tsp salt and 1&1/2 cups of water, bring to boil then simmer gently until tender, around 20 min.(The packet says 30 mins but our experience is that it needs less time)
  2. Meanwhile, open and release the pomegranate pearls, put aside
  3. Rinse and grate the carrot and put aside
  4. Rinse and chop the rocket finely and put aside
  5. Roast and semi chop the pistachios and put aside
  6. Once freekeh has been cooked, let it cool
  7. Combine all the above ingredients
  8. Strain the sultanas and keep the water
  9. Mix the sultana water with the pomegranate molasses, the lemon juice and the olive oil
  10. Pour the dressing on the Freekeh Salad, add the pistachios, crumble in the fetta and mix

Products used in this Recipe