Freekeh Cherry Salad

Packed with fibre-rich freekeh, bright coloured cherries, fresh mint and more, this salad is a festive treat for the eyes and the stomach!

Serves: 4 | Prep Time: 40 mins | Cook Time: 10 mins


  • 180g wholegrain freekeh
  • 4 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp pomegranate molasses
  • 1 lemon zest – grated
  • 1 tbsp za’atar spice
  • 50g mint leaves
  • 50g parsley
  • 2 eschalots – thinly sliced
  • 250g cherries
  • 35g currants
  • 100g full cream fetta – crumbled
  • 6 figs (optional)


  1. Place the freekeh and 1.5L (6 cups) of water into a saucepan over medium heat and bring to a boil. Reduce heat to low, then cover and cook for 40 minutes or until tender. Turn off heat and drain water.
  2. Add lemon zest, zaatar, herbs, eschalot, sliced cherries, currants and 30ml of olive oil to freekeh and stir to combine. Transfer to a large serving platter and top with crumbed feta.
  3. For the dressing, whisk 30mL of olive oil, honey, pomegranate molasses and lemon juice in a bowl.
  4. Drizzle dressing over salad, then sprinkle with remaining zaatar to serve.

Note: Figs sliced in quarters are a delicious addition to this salad when in season

Recipe and image kindly provided by Greenwheat Freekeh

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