A colorful salad, perfect for a fresh vitamin boost. (Photo Credit: Akiko Ida)
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Preparation 20 min
Cooking time 60 min
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Portions
5 people
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Difficulty
Easy
Ingredients All ingredients
- 200g of freekeh
- 2 onions
- 3 garlic cloves
- 1L of vegetable broth (or 1 tbsp of vegetable stock paste diluted in 1L of water)
- 2 tomatoes
- 12 tbsp of pomegranate seeds
- A few arugula leaves
- Olive oil
- Salt, pepper
- For the sauce
- 1 garlic clove
- The juice of one lemon
- 70ml of olive oil
- 1 tbsp of pomegranate molasses
Preparation Carla Rebeiz's freekeh salad
- Rinse the freekeh and soak it in cold water for 30 minutes.
- In a pan, heat some olive oil. Sauté the chopped onions and finely minced garlic cloves.
- Add the freekeh. Pour in the vegetable broth. Adjust the seasoning.
- Bring to a boil, lower the heat, and simmer for 1 hour, until the liquid has evaporated.
- Stir from time to time to prevent the mixture from sticking.
- Dice the tomatoes.
- Prepare the sauce: crush the garlic clove with a little salt.
- Mix the garlic, lemon juice, and oil with the pomegranate molasses.
- Arrange the freekeh in a salad bowl with the pomegranate seeds, a few arugula leaves, and the diced tomatoes.
- Drizzle with the dressing.
Carla Rebeiz's freekeh salad
-
Preparation 20 min
Cooking time 60 min
-
Portions
5 people
-
Difficulty
Easy
Ingredients All ingredients
- 200g of freekeh
- 2 onions
- 3 garlic cloves
- 1L of vegetable broth (or 1 tbsp of vegetable stock paste diluted in 1L of water)
- 2 tomatoes
- 12 tbsp of pomegranate seeds
- A few arugula leaves
- Olive oil
- Salt, pepper
- For the sauce
- 1 garlic clove
- The juice of one lemon
- 70ml of olive oil
- 1 tbsp of pomegranate molasses
