Freekah and herb salad with preserved lemon and black olives

AT A GLANCE

  • Serves 2 people

  • 200 gm cracked wheat freekah
  • 1 bunch each coriander, flat-leaf parsley and mint, coarsely chopped
  • 3 golden shallots, thinly sliced
  • 1 garlic clove, finely chopped
  • ¼ preserved lemon, pith and flesh discarded, skin rinsed under cold running water
  • 8 Kalamata olives, pitted and halved
  • ½ large telegraph cucumber, diced
  • 6 mini Roma tomatoes, quartered
  • Juice of 1 lemon, or to taste
  • 60 ml (¼ cup) extra-virgin olive oil
01   Cook freekah in a saucepan of boiling salted water over high heat until tender (10-15 minutes). Drain and stand for 5 minutes to cool slightly, then combine in a bowl with remaining ingredients, toss to combine, season to taste and serve.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

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