Name: Freekeh, sour cherry and feta salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 - 8

Freekeh, sour cherry and feta salad

Inspired by stuffing, this salad combines freekeh with a sherry vinaigrette and sour cherries for a sweet acidity, while Greek feta crumbled on top adds a satisfying tang.

Serves 6 - 8

Prep

30M

Cook

30M

Total

Here’s a fresh take on the traditional baked stuffing, with added crunch from nuts and celery. It can be prepared up to two days ahead; bring it to room temperature and dress it just before serving.

Ingredients

180 gm freekeh, rinsed and drained (1 cup)

80 gm dried sour cherries, soaked in 2 tbsp warm water for 10 minutes, drained

3 celery stalks from the heart, thinly sliced and tender leaves reserved

2 cups (loosely packed) flat-leaf parsley, torn

1 cup (loosely packed) mint, torn

80 gm roasted almonds, coarsely chopped (½ cup)

35 gm roasted pistachio nuts, coarsely chopped (¼ cup)

80 gm Greek feta, coarsely crumbled

Sherry vinaigrette

50 ml sherry vinegar

1½ tsp Dijon mustard

½ garlic clove, finely chopped

½ tsp crushed cumin seeds

125 ml olive oil (½ cup)

Method

Main

1.Place freekeh in a saucepan with 375ml water and bring to a simmer, then reduce heat to low, cover and cook until freekeh is tender (25-30 minutes). Set aside covered to steam for 5 minutes, then spread in a thin layer on an oven tray and stir occasionally until cool (30 minutes).

2.For vinaigrette, whisk vinegar, mustard, garlic and cumin seeds in a bowl. Add olive oil, whisk to combine and season to taste.

3.Combine remaining ingredients except feta and half the herbs in a bowl, add vinaigrette, season to taste and toss to combine. Serve scattered with feta and remaining herbs.

Styling by Alice Storey

Styling by Lucy Tweed