Freekeh, Lentil and Herb Salad
My freekeh lentil and herb salad is inspired from the delicious Cypriot grain salad I was lucky enough to try on New Years eve. This version is very much simplified but easy enough to make at home.
I need to acknowledge the fact that I have been offline for a few weeks. I have a good excuse I promise! Gerry & I finally tied the knot last week (yay!!) and between preparation for the wedding and hosting Christmas day I decided I needed to have a little break from the blog. Having said that I managed to write out 8 recipes yesterday….I have definitely missed it!!
Although I hadn’t cooked freekeh before, I have heard lots of great things about it. I can safely say it is all true, easy to cook and very tasty. I think the biggest problem I’m having with it is the spelling, if you do come across “freaked” in any part of this post we can thank my auto-correct. My other problem was pronunciation, the nice lady in the health food store tells me “freak-a” is correct.
The story behind me ordering the Cypriot salad is an interesting one, we were actually booked into a local Italian restaurant for our New Years eve dinner with family and friends. Unfortunately the service was so appallingly bad we decided to leave prior to ordering our meals. In a happy twist of fate we all went home together and ordered Uber Eats from a well known Greek restaurant in northern Melbourne. Thankfully I have now been properly introduced to freekeh and my Freekeh, Lentil and Herb salad is born.
This makes a great lunch, dinner or side. As usual I have written the recipe for 1 serving, use the calculator in the recipe panel to work out how much you need for more servings.
When I went shopping I struggled to find freekeh, the only option I had was this mix of freekeh, lentils and beans. It is actually perfect for this salad. You can use what ever mix suits you, just plain freekeh & puy lentils is what I was planning to use but feel free to change it up.