Freekeh and Nectarine Salad Recipe
by Jenny Linford
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Easy
Freekeh – a Middle Eastern staple – is made from young wheat that is lightly roasted, giving it a subtle smoky flavour. It has a pleasant, slightly chewy texture and is an excellent base for salads, paired here with juicy nectarines and assorted salad leaves.
The Kew Gardens Salad Book by Jenny Linford (Kew Publishing, £22)
Ingredients for Freekeh and Nectarine Salad Serves: 4
- 100g freekeh
- 2 nectarines, chopped into small chunks
- 2 Romaine lettuce leaves, roughly torn
- 20g rocket leaves
- 20g watercress sprigs
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped parsley
Ingredients for the dressing
- 2 tbsp olive oil
- 1 tbsp pomegranate molasses
- salt
- freshly ground pepper
Freekeh and Nectarine Salad
- Rinse the freekeh, add it to a pan of cold water, bring it to the boil and cook for 15–20 minutes until softened. Drain, rinse with cold water, and set aside to cool.
- Make the dressing. Place the olive oil and pomegranate molasses in a jar. Put the lid on the jar and shake well until combined. Season with salt and freshly ground pepper.
- Toss the freekeh with the salad dressing, mixing well. Mix in the nectarine, lettuce, rocket, watercress, chives and parsley. Serve immediately.
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About the author
Jenny Linford is a London-based food writer and a long-standing member of the Guild of Food Writers. She has written more than fifteen books, including The Missing Ingredient: The Curious Role of Time in Food and Flavor, which explores time as the "universal, invisible ingredient" in the food we grow, make, and cook.
