100g baby spinach (and a few rocket as well if you like) leaves
60g feta cheese, crumbled
¼ cup pine nuts, toasted and roughly broken
Instructions
Heat a large frypan over medium heat
When hot, add 1 tablespoon of the oil and onions and sautee for 8-10 minutes, until softened and brown
Meanwhile, soak the freekeh in cold water for 5 minutes. Drain in a sieve and rinse well under cold running water. Drain well.
Add cinnamon, allspice, coriander, cumin and freekah and sautee for 1 minute
Then add the sultanas and stock
Place a lid on the pan, bring to the boil, then turn down to simmer and cook for 40-45 minutes, until softened but still firmish (note - salad can be done to this point earlier, then just reheated before serving or add other ingredients as listed below and serve cold)
Meanwhile, heat another frypan over medium heat and sautee the zucchini and red capsicum for a few minutes
When the freekah is cooked, add the zucchini, capsicum, coriander and mint
To serve, layer the freekah with the spinach leaves on serving plate
Top with feta cheese and pinenuts
Serve alongside fish, chicken, meat, tofu or vegie burgers
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/04/21/freekah-salad/