Green freekeh salad with peas and beans

This colourful, crunchy dish is full of summer flavours

  • place SERVES 4 - 6
  • printicon

There is a selection of veg and herbs in this salad, but use whatever you prefer or is in season – just keep the ratio of veg to grains the same. A couple of pickled green chillies, roughly chopped, are wonderful for a hit of flavour and crumbled feta adds a salty note.

  • Rinse the freekeh grains in a sieve under cold running water, tip into a saucepan, cover with plenty of water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 25–30 minutes (or following the pack instructions) until tender. Drain through a sieve, refresh under cold running water and leave to cool.
  • While the freekeh cooks, prepare the vegetables. Trim the fine beans and cut into 3cm lengths on the diagonal. Trim and halve the sugar snaps. Refill the pan with salted water and bring to the boil. Have a large bowl of iced water nearby.
  • Blanch the broad beans for 1 minute, remove from the pan with a slotted spoon and rinse under cold water to stop the cooking process. Peel the tough outer skins from the broad beans.
  • Cook the fine beans for 1 minute, then add the sugar snaps and peas and cook for a further minute. Drain though a colander and refresh under cold water. Pat dry on kitchen paper before adding to the freekeh with other vegetables. 
l Roughly chop the nuts, and add to the salad with the chopped herbs and pomegranate seeds. In a small bowl, whisk the olive oil, pomegranate molasses and lemon juice and season well with salt and pepper.
  • Pour the dressing into the salad and mix well. Leave for 30 minutes before serving to allow all of the flavours to combine.

Both recipes adapted from Eat More Veg, National Trust (Pavilion)

First published in the JC July 2, 2020


200g wholegrain freekeh

125g fine green beans

100g sugar snap peas

100g baby broad beans

100g peas (fresh or frozen and defrosted)

3 spring onions, sliced

50g cashews, toasted

50g pistachios

2 tbsp chopped flat-leaf parsley

2–3 tbsp chopped mint

Seeds from ½ pomegranate

3 tbsp extra-virgin olive oil

1 tbsp pomegranate molasses

1 tbsp lemon juice

Salt and freshly ground black pepper

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive