- Freekah is a super grain, wheat that is harvested whilst young and green. It is roasted over an open fire; the inside grain is firm, slightly chewy and has its own distinct nutty and smoky flavour. It has been a staple grain in Middle Eastern diets for centuries but is now having an international revival. Loaded with nutrients, high in fibre and protein and low in fat, in fact superior to quinoa, but of course not suitable if you are gluten free!
- Use bulgur wheat as a tasty alternative to freekeh if you can’t purchase it!
- Preparation time: 20 minutes
- Cooking Time: 15 minutes plus cooling time
- Serves: 4-6 people
- 250g freekeh
- 1 tablespoon vegetable stock powder
- 75g baby spinach leaves
- 100g red cabbage – tough core removed, very finely sliced
- 1 small eating apple – cored and cut into match sticks – leave skin on
- ¼ small red onion – sliced wafer thin
- 15g walnut pieces
- 75g blackberries
- 1 1/2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons cider vinegar
- 90ml extra virgin olive oil
- Salt and freshly ground black pepper
- Put the freekeh and 1 litre water in a pan together with 1 teaspoon salt and 1 tablespoon vegetable stock powder.
- Bring to the boil, then turn down and simmer covered for 15 minutes or until just tender. Leave to cool.
- For the dressing – combine all the ingredients together.
- Bunch the spinach leaves together on a chopping board and slice them finely.
- When the freekeh is cool, stir in the spinach, cabbage, apple, onion, walnuts and black berries.
- Transfer to a serving bowl.
- Add the dressing just before serving.
Tagged in: apple
, Main course vegan
, Middle Eastern
, Red cabbage
, red onion