11/11/2023
Smoked Almond, Orange and Cranberry Freekeh
This bright and nutty freekeh salad goes particularly well with chargrilled duck fillets or lamb cutlets.
Serves:
6
Prep Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
- 1 1/2 cups cracked freekeh
- sea salt and pepper, to taste
- 1 red onion, slivered
- 1/3 cup dried cranberries
- 1/2 cup fresh orange juice
- 2 tablespoons honey
- 1 large orange, segmented
- 1 cup chopped fresh mint
- 1/2 cup smoked almonds, chopped
- 1/3 cup extra virgin olive oil
- pomegranate molasses or balsamic glaze, for drizzling
Method
- Combine freekeh, 1 litre water and 1 teaspoon in a pot and boil for 20 minutes until tender. Drain, rinse briefly and allow to cool.
- Combine onion, cranberries, orange juice and honey together in a large bowl and stand for at least 10 minutes.
- Mix in freekeh, orange segments, mint, half the almonds and olive oil. Season to taste.
- Serve sprinkled with remaining smoked almonds and drizzled with pomegranate molasses.
Tips
- Use brown rice in place of freekeh.
- STYLING Drizzle pomegranate molasses in a zig zig pattern over salad and finish with tiny basil leaves.
- DRINK Sauvignon Blanc
New Recipes
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the…
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
You may also like
- Main Courses ·
Smoked Paprika Chicken with Apple Mint Salad
This is so much more than a chicken salad, particularly if you cook and carve the chicken and serve the warm slices on top of the fresh salad mix.
- Main Courses ·
Baked Sausage, Ricotta and Basil Penne
A tasty pasta bake that can be cooked in a flash.
Tuna, Caper and Tomato Shell Pasta
A quick tasty pasta made with store cupboard ingredients.
Marinara Mornay
Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.
- Main Courses ·
Chicken and Fennel Paella Verde
This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
- Main Courses ·
Mexi-Bake
This easy tex-mex flavoured bake makes for a satisfying midweek dinner and also freezes well.
- Sides ·
Charred Zucchini with Dill Lemon Dressing with Toasted Almonds
Charred zucchini ribbons just sing with a lemony dressing imbued with the freshness of dill.
- Barbeque ·
Chargrilled Blue Mackerel with Baba Ganoush Sauce
Blue mackerel is the perfect fish for chargrilling and this creamy style eggplant baba ganoush gives it a middle eastern mood.
Garlic and Oregano Pork Short Ribs
Slow cooking the pork short ribs in this tasty marinade before finishing on the grill is the secret to charred ribs that also fall off the bone.
- Entrees ·
Greek Island Squid with Ouzo Tomato Salsa
This is a unique way to cook squid rings by frying them first before tossing in an ouzo spiked tomato salsa.
- Mains & Accompaniments ·
Heirloom Tomato, Zucchini and Manchego Tart
A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.
- Breakfast & Brunch ·
Hash Brown Brekkie Nests
A cute and tasty brekkie idea that will make anyone's morning!