Freekeh Salad with Mixed Nuts and Roasted Tomatoes

March 12, 2016 0 comments


This recipe reposted from 1=2 blog with permission.

4 large Roma tomatoes, halved 1 tablespoon olive oil for brushing
2 tablespoons olive oil, extra
2 large red (purple/Spanish) onions, finely chopped
1 garlic cloves, finely chopped
100g Cracked Greenwheat Freekeh, soaked in 2 1/2 cups water for 15 minutes, drained (note: you’ll be reserving half the cooked freekeh/onion/garlic for the soup, see below recipe)
4 cups water, extra
Salt and freshly cracked black pepper
1/2 cup (70g) slivered almonds, toasted
1/2 cup (70g) walnuts, toasted and coarsely chopped
50g (1 3/4 oz) baby spinach leaves
1/2 – 1 cup each roughly chopped mint and parsley
Lemon pomegranate dressing:
1/4 cup (60ml) lemon juice
2 teaspoons lemon zest
1/4 cup (60ml) extra virgin olive oil
1 tablespoon pomegranate molasses, warmed (replace with honey if unavailable)


(Serves 8 for two meals)

  1. Preheat oven to 160C (320F).
  2. Place tomatoes, cut side up, onto a tray lined with baking paper. Brush each with olive oil, and roast for 1 hour. Carefully turn each tomato over and roast for a further 25 minutes to allow the juices to drain off. Remove, cut each in half and set aside.
  3. Heat extra oil in a large heavy-based saucepan over medium heat. Cook the onion and garlic for 2 minutes, until just fragrant (onion needn’t be completely soft).
  4. Add prepared cracked freekeh and mix well. Add water. Bring to the boil. Turn down heat, cover and simmer over a low heat for 15 minutes. Remove the saucepan from the heat and allow to rest, covered, for 10 minutes.
  5. Spread out on a tray (or 2 large plates) to dry for 30 minutes.
  6. Meanwhile, prepare the dressing. Combine lemon juice, zest, olive oil and pomegranate molasses in a screw-top jar and shake well until combined. Set aside.
  7. Reserve half of the cooked freekeh and onion mixture (4 heaped cups) for the Chicken, freekeh, silverbeet and lemon soup.
  8. Place remaining cooked freekeh and onion mixture in a large bowl. Add prepared dressing and mix well. Add salt, pepper, nuts, spinach and chopped herbs and toss lightly to combine. Arrange roasted tomatoes on top and serve.
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