Crunchy Lebanese Freekeh Salad with Pine Nuts and Pomegranate

Name: Crunchy Lebanese Freekeh Salad with Pine Nuts and Pomegranate
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Salad
Ingredients: 1 cup freekeh; 1/2 cup pine nuts; 1 cup pomegranate seeds; 1/2 cup chopped parsley; 1/4 cup chopped mint; 1/4 cup extra-virgin olive oil; 2 tablespoons lemon juice; 1 teaspoon sumac; Salt and pepper

A refreshing and hearty Middle Eastern grain salad

This vibrant salad combines smoky freekeh, crunchy pine nuts, and juicy pomegranate seeds for a delightful burst of flavors and textures.

45 min
4
Easy

Ingredients

For the Salad

1 cup freekeh

cooked according to package instructions

1/2 cup pine nuts

toasted

1 cup pomegranate seeds

1/2 cup chopped parsley

1/4 cup chopped mint

For the Dressing

1/4 cup extra-virgin olive oil

2 tablespoons lemon juice

freshly squeezed

1 teaspoon sumac

Salt and pepper

to taste

Preparation

Preparing the Freekeh

Rinse the freekeh

Rinse the freekeh under cold water to remove any impurities.

Toast the freekeh

Toast the freekeh in a dry pan over medium heat for 2-3 minutes until fragrant.

Toast the freekeh slightly before boiling to bring out its nutty flavor.

Cook the freekeh

Cook as per package instructions, usually about 20 minutes, and let cool.

Assembling the Salad

Combine ingredients

In a large bowl, combine the cooked freekeh, toasted pine nuts, pomegranate seeds, parsley, and mint.

Prepare the dressing

In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper.

For a sweeter note, add a teaspoon of honey to the dressing.

Dress the salad

Pour the dressing over the salad and toss gently to combine.

Ensure the freekeh has cooled completely before mixing it with the other ingredients to avoid wilting the herbs.

Cooking Process

Toasting Freekeh

Toast the freekeh in a dry pan over medium heat for enhanced flavor.

Cooling Freekeh

Allow the freekeh to come to room temperature before adding to the salad.

Dressing Preparation

Mix olive oil, lemon juice, sumac, salt, and pepper thoroughly to emulsify.

Plating & Serving