Freekeh, sour cherry and feta salad

AT A GLANCE

  • Serves 6 - 8 people

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.

  • 180 gm (1 cup) freekeh, rinsed and drained
  • 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 (½ cup) roasted almonds, coarsely chopped
  • 35 gm (¼ cup) roasted pistachio nuts, coarsely chopped
  • 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 (½ cup) olive oil
01   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).
02   For vinaigrette, whisk vinegar, mustard, garlic and cumin seeds in a bowl. Add olive oil, whisk to combine and season to taste.
03   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.

Topics:

FETA, CHERRIES, FEATURE RECIPE, HEALTHY, VEGETARIAN, CELERY, SALADS

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

ALICE STOREY, LUCY TWEED

FEATURED IN

Dec 2016

Dec 2016

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