Ingredients:
200g freekeh, pearled spelt or pearled barley
1L water
Salt & pepper, to taste
5 tablespoons of olive oil
4 eschallots, finely chopped
1 pomegranate, seeded
1 small bunch Italian parsley
1 small bunch mint
1.5 tablespoons of pomegranate mollases
2 tablespoons of pistachios, roughly chopped
Method:
1. Put the freekeh and water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil, bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.
2. When cool, mix together the freekeh with the eschallots, pomegranate seeds and herbs, and season with salt and pepper. Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Serve topped with pistachios.
Serves 4.
Total Time: 30 minutes
