Freekeh Salad with Pomegranate Molasses
A hearty, nutty freekeh salad tossed with fresh herbs, toasted nuts and a tangy pomegranate‑molasses dressing – perfect for a satisfying Syrian lunch bowl.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Rinse the freekeh under cold water, then combine with water and salt in a saucepan; bring to a boil, reduce to a simmer and cook 20‑25 minutes until tender but still chewy, then drain any excess liquid.
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Step 2 of 5
Transfer the cooked freekeh to a large bowl and let it cool slightly; fluff with a fork to keep grains separate.
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Step 3 of 5
In a small bowl whisk together pomegranate molasses, olive oil, lemon juice and sumac until emulsified; drizzle over the warm freekeh and toss to coat evenly.
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Step 4 of 5
Add cucumber, tomatoes, red onion, parsley and mint to the grain mixture; gently fold until vegetables are just incorporated.
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Step 5 of 5
Top the salad with toasted pine nuts and scattered pomegranate seeds for colour and crunch; serve at room temperature or slightly chilled.
Notes from the kitchen
If freekeh is unavailable, substitute with hulled barley or brown rice; the dressing can be stored for up to three days, but add nuts and pomegranate seeds just before serving to retain texture.
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