Caramelised Fig and Freekeh Salad

This salad is the perfect addition to a family Christmas lunch or dinner. It is packed with whole grains, fibre, antioxidants and anti-inflammatory ingredients.

Serves: 4 – 6 serves | Prep Time: 10 mins | Cook Time: 20 mins


  • 1 cup freekeh, dry
  • 1/2 cup almonds, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 fresh figs
  • 2 dates, chopped
  • 1/4 cup goat’s curd
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste


  1. Rinse the freekeh under cold water. In a saucepan, bring 2 cups of water to a boil. Add the freekeh, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until tender. Drain any excess water and let it cool.
  2. In a dry pan, toast the chopped almonds over medium heat, stirring frequently until they are golden and fragrant. Set aside to cool.
  3. Cut the figs into halves. In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Place the fig quarters in the skillet, cut side down. Cook until they start to brown and caramelise, about 3-4 minutes. Gently turn them over and cook for another 2 minutes. Remove from the heat and let cool.
  4. In a small bowl, whisk together the remaining olive oil and balsamic vinegar. Season with salt and pepper.
  5. Assemble the Salad: In a large bowl, combine the cooked freekeh, toasted almonds, cranberries, mint, parsley, and caramelised figs.
  6. Drizzle the dressing over the salad and toss gently to combine.
  7. Crumble the goat’s curd over the top of the salad.
  8. Adjust seasoning if necessary. Serve the salad at room temperature or chilled. Enjoy your delicious and healthy freekeh salad!

Recipe and image kindly provided by @Christianavelisnutrition

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