freekeh salad with nuts and coriander

Freekeh has a fantastic flavour and texture and it’s even better for you than quinoa, although it’s not gluten free it’s packed with good things if you google it. I wanted to make a warm salad with it with a Middle Eastern vibe that was easy and delicious. I serve it on its own or as a side dish to a main meal and everyone loves it. It’s not gluten free but the freekeh grain is different in structure to standard wheat grain and is tolerated by some people who are gluten free.


Serves 2


1 bag of cooked freekah (I use Merchant Gourmet from supermarket)

pomegranate seeds

2 tablespoons of coconut oil or olive oil

2 small carrots cut into match sticks

1 tablespoon of blanched almonds

1 tablespoon of pine nuts

1 tablespoon of shelled pistachios

1/3 cup of chopped soft dates

A small bunch of coriander chopped

1/2 clove of garlic minced

1 small pot of Greek yogurt or plant based yogurt

Salt to taste



Heat the oil in a large heavy frying pan and fry the carrots for five minutes then add the nuts and fry till the almonds are starting go brown.

Add the dates then add the freekah straight from the bag and stir till warmed through. Transfer this to a serving bowl or plate.

Mix the garlic into the pot of yogurt and dollop on top with the coriander and pomegranate seeds sprinkled on top.

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