Freekeh Salad

SERVES 6

The charred green wheat, freekeh, has such a distinctive flavour. Smoky and evocative of the earth it stems from, it is a superb grain to cook with. Traditionally used in lieu of rice, freekeh has nourished generations of Palestinians since 2000 BC. This simple salad is one of many ways to celebrate freekeh. 

INGREDIENTS:

• 90 ml / 6 tablespoons extra-virgin olive oil

• 200 g / 7 ounces cracked freekeh, rinsed and any stones removed

• 1 L/ 4¼ cups water

  Bethlehem: A Celebration of Palestinian Food Fadi Kattan

• Salt

• 400 g / 14 ounces carrots with tops, carrots chopped, tops finely chopped

• 500 g / 1⅛ pounds spring greens, such as young cabbage, halved and thinly sliced

• 2 garlic cloves, crushed

• 2 tablespoons fresh lemon juice

• 2 spring onions (scallions), finely chopped

• 30 g / ¾ cup mint leaves, coarsely chopped

• 30 g / ⅔ cup parsley leaves, coarsely chopped

• 1 teaspoon ground sumac  

PREPARATION:

Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the freekeh, sauté it for 30 seconds, then add the water and ½ teaspoon salt. Bring the water to a boil, reduce the heat to low, cover, and leave to cook for 15 minutes. Remove the saucepan from the heat, keep covered, and set aside for 20 minutes.

Uncover and let the freekeh cool until you are ready to assemble the salad.

Heat 1 tablespoon of the oil in a pan over medium heat. Add the chopped carrots and sauté until they are slightly charred, 7 to 8 minutes. Transfer to a bowl and set aside.

In the same pan, heat 1 tablespoon of the oil, add the spring greens and a sprinkle of salt, and cook until the greens are wilted, 2 to 3 minutes.

To make the dressing, in a small bowl, combine the garlic, remaining 3 tablespoons of olive oil, and the lemon juice. Mix well.

Fluff the cold freekeh with a fork. Add the spring onions, cooked carrots, wilted greens, and the chopped mint and parsley. Fold in the dressing. Transfer to a serving bowl, use the carrot tops as a garnish, and sprinkle the sumac on last.

Excerpted with permission from Bethlehem: A Celebration of Palestinian Food by: Fadi Kattan published by ‎Hardie Grant Publishing, May 2024, RRP $40.00 Hardcover.