It’s come to that time of the year where we have to hold a farewell ceremony for our summer salad and sadly wave it goodbye. And as we walk down the aisle of our supermarket, past the salad leaves, fresh cucumber, EVOO and tinned tuna, we come to a halt in the soup aisle to stock up on some winter warmers.
But drop everything, freeze and slowly back away from the pre-packaged soups, because we would like to introduce you to our favourite F-word. Freekeh.
Apart from being Freekeh-shly delicious, the green durum wheat is low GI, low carb, has four times the fibre of brown rice, and is rich in prebiotic properties. What’s more, according to the CSIRO, Freekeh can also help manage diabetes and may decrease the risk of colorectal cancer.
Pair it together with roasted pumpkin, herbs and spices, and some healthy fats, and you’ve got yourself an absolute winner.
Warm freekeh salad
Time: 30 minutes
- 1/3 cups freekeh rinsed (brown rice for gluten free)
- 120g pumpkin cut in 2cm dice
- 1 tsp sumac
- 10 ml extra virgin olive oil
- 1 brown shallot chopped
- 1 clove garlic minced
- 1/2 cups parsley finely chopped
- 1 tbsp currants
- 1/2 lemon Juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 120g feta
- 6 tbsp pistachios
1. Preheat oven to 200°C and line a baking tray with greaseproof paper.
2. Heat a large saucepan over medium-high heat add freekeh and dry roast for 3 minutes, until fragrant. Add 1 cup of salted water and bring to boil.
3. Reduce heat, cover and simmer for 25 minutes, until cooked through. Drain and set aside.
4. Toss pumpkin sumac and half the oil. Spread onto prepared tray and bake for 20 minutes, until cooked through.
5. Heat remaining oil in pan over medium heat, add shallot and sauté for 2 minutes, until tender. Add garlic and cook for another minute. Return the freekeh to pan and heat through.
6. Remove from the heat, stir through parsley, currants, lemon juice and season well. Serve sprinkled with feta and pistachios.
Know someone who would find this interesting? Share this article with them!