I first came across the ancient grain, freekeh when I tried the Cypriot grain salad at Hellenic Republic. I fell in love with freekeh and the flavours it can carry. And it reminded me of brown rice. Freekeh is low in fat, high in protein and fibre and low GI. So, it will keep you fuller for longer. Freekeh also has more protein and higher in fibre compared to quinoa. So, if you are vegan or vegetarian, freekeh can be a good source of protein for you 🙂

I have been wanting to replicate the Cypriot grain salad at home ever since I tried it. I finally made my version of the salad a few weeks ago. I loved it so much that I thought I would share it with all of you 🙂 I love how fresh and versatile the salad is. It can be paired with lamb, fish, beef, chicken or even tofu/tempeh for a vegan meal. Personally, I love my ancient grain salad with pan fried rosemary-garlic lamb strips. To say the least, it was delicious and it will be a regular dish in my household:)

I hope you enjoy this salad. As always, let me know what you think of this salad 🙂

Serves 2

Ingredients

• 1 cup freekeh, cooked;
• 1/2 bunch coriander, finely diced;
• 1/4 bunch parsley, finely diced;
• 1/4 red onion, finely diced;
• Juice of 1 lemon (3-4 tbsp. lemon juice);
• 2 tbsp. olive oil;
• 4 tsp Australian currants;
• 4 tsp flaked almonds;
• 4 tsp pumpkin seeds;
• 4 tsp pine nuts;
• 1/2 pomegranate, deseeded; and
• Salt & pepper, to taste.

Method

1. In a large bowl, mix all the above ingredients well; and

   

2. Serve in two bowls with your favourite protein. I had mine with pan fried rosemary-garlic lamb strips;