Jordanian Freekeh, Herb and Pomegranate Salad with Walnuts
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g freekeh
- 50 g walnuts, roughly chopped
- 4 tbsp pomegranate seeds
- 25 g fresh flat-leaf parsley, chopped
- 100 g feta cheese, crumbled
- 3 spring onions, sliced
- 4 tbsp olive oil
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 511 kcal
- Protein
- 13.5 g
- Carbohydrate
- 43.1 g
- of which sugars
- 4.4 g
- Fat
- 29.2 g
- of which saturates
- 6.7 g
- Fibre
- 10.1 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the freekeh in plenty of boiling salted water for 20-25 minutes until tender, then drain well and cool slightly.
- 2
Whisk the olive oil and lemon juice together, season with salt and pepper.
- 3
Toss the freekeh with the parsley, spring onions and dressing.
- 4
Scatter over the feta, walnuts and pomegranate seeds to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.