Crunchy Lebanese Freekeh Salad with Pine Nuts and Pomegranate
This vibrant salad combines smoky freekeh, crunchy pine nuts, and juicy pomegranate seeds for a delightful burst of flavors and textures.
Preparation
Get these tasks done before you start cooking.
Preparing the Freekeh
- 1
Rinse the freekeh
Rinse the freekeh under cold water to remove any impurities.
- 2
Toast the freekeh
Toast the freekeh in a dry pan over medium heat for 2-3 minutes until fragrant.
Tip: Toast the freekeh slightly before boiling to bring out its nutty flavor.
- 3
Cook the freekeh
Cook as per package instructions, usually about 20 minutes, and let cool.
Assembling the Salad
- 1
Combine ingredients
In a large bowl, combine the cooked freekeh, toasted pine nuts, pomegranate seeds, parsley, and mint.
- 2
Prepare the dressing
In a small bowl, whisk together olive oil, lemon juice, sumac, salt, and pepper.
Tip: For a sweeter note, add a teaspoon of honey to the dressing.
- 3
Dress the salad
Pour the dressing over the salad and toss gently to combine.
Tip: Ensure the freekeh has cooled completely before mixing it with the other ingredients to avoid wilting the herbs.
How to Make Crunchy Lebanese Freekeh Salad with Pine Nuts and Pomegranate
Total time: 1 h · Yields 4 servings
- 1
Toasting Freekeh
Toast the freekeh in a dry pan over medium heat for enhanced flavor.
- 2
Cooling Freekeh
Allow the freekeh to come to room temperature before adding to the salad.
- 3
Dressing Preparation
Mix olive oil, lemon juice, sumac, salt, and pepper thoroughly to emulsify.
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