Serves 4-6 as a Side or 2-3 as a Main Course
By Stuart Cristol-Deman, courtesy of StuartOnTheCoast.com
Freekeh Ingredients:
2 1/2 cups water
1 cup cracked freekeh, rinsed
1tsp salt
1 tbsp olive oil
Dressing Ingredients:
1 small shallot, diced fine
Pinch of salt
4 tbsp red wine vinegar
6 tbsp olive oil
Salad Ingredients:
1 bunch Italian parsley, chopped
20 mint leaves (or to taste), chopped
4 oz. Feta cheese, crumbled
Seeds from a medium pomegranate
Cracked black pepper to taste
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Directions:
- In a 3 qt Chamba soup pot place the freekeh, water, salt, and oil. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
- While the freekeh is cooking, make the dressing. In a jar that has a lid, place the vinegar, shallot, and salt. Let sit for 10 minutes. Add the oil and shake to emulsify (With the lid on!)
- Drain the freekeh, place in a bowl and dress with half the dressing. Let cook for about 10 minutes, stirring occasionally. Add the remaining ingredients and stir. Taste and add more dressing and seasoning if needed.
