Freekeh Herb Salad (Smoky Roasted Wheat & Fresh Herbs)

Name: Freekeh Herb Salad (Smoky Roasted Wheat & Fresh Herbs)
Prep time: 14 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: freekeh 150 g; cucumber 120 g; tomato 120 g; parsley 20 g; cilantro 15 g; lemon juice 1 tbsp; olive oil 2 tbsp; Water 400 ml

Quick answer

Active time: 34 min
Waiting: See the steps
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Freekeh starts as young green wheat that is fire-roasted on the stalk, then threshed and dried, which leaves a faint smoky note in every grain.

Boiled, it stays chewy and keeps its shape among the vegetables. Parsley and cilantro, chopped down to their tender stems, lift the smoke with fresh green aroma, and lemon juice with olive oil forms the only dressing. Herbs stirred into hot grain lose their scent, so the freekeh is spread out to cool until just lukewarm first. An hour's rest after mixing lets the dressing soak into the grains.

Ingredients

servings

IngredientAmount

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Instructions

9 steps

1

Place 150 g freekeh in a sieve and rinse until the water runs mostly clear.
2

Put it in a saucepan with 400 ml water, then set it over medium heat so the grains hydrate evenly.
3

When the water begins to boil, reduce to medium low and cook for 18 to 20 minutes.

Drain as soon as the grains stay intact but feel chewy, before they soften into a heavy mass.
4

Spread the drained freekeh in a wide bowl or tray and let the steam escape until it is only lukewarm.

Do not add the herbs while it is hot, or their fresh aroma will fade.
5

Dice 120 g cucumber and 120 g tomato into even 0.8 cm pieces so each spoonful has the same texture.

If they release much liquid, rest them briefly in a sieve to keep the salad loose.
6

Finely chop 20 g parsley and 15 g cilantro, including the tender stems because they carry useful flavor.
7

Add them to a large bowl with the cooled freekeh, cucumber, and tomato, then toss gently first.
8

Drizzle with 1 tbsp lemon juice and 2 tbsp olive oil, then season with salt and toss without crushing the grains.
9

Rest for 1 hour, mix again, and check the acidity and seasoning before serving.