Freekeh Salad with Spinach & Pinenuts
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 medium brown onions, thinly sliced
  • 1½ tablespoon extra virgin olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 175g freekeh (1/2 my 350g box)
  • ¼ cup sultanas
  • 450ml (approx) vegetable or chicken stock
  • 2 medium zucchinis, in half moon slices
  • 1 red capsicum, diced
  • ½ cup fresh coriander, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 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
  1. Heat a large frypan over medium heat
  2. When hot, add 1 tablespoon of the oil and onions and sautee for 8-10 minutes, until softened and brown
  3. Meanwhile, soak the freekeh in cold water for 5 minutes. Drain in a sieve and rinse well under cold running water. Drain well.
  4. Add cinnamon, allspice, coriander, cumin and freekah and sautee for 1 minute
  5. Then add the sultanas and stock
  6. 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)
  7. Meanwhile, heat another frypan over medium heat and sautee the zucchini and red capsicum for a few minutes
  8. When the freekah is cooked, add the zucchini, capsicum, coriander and mint
  9. To serve, layer the freekah with the spinach leaves on serving plate
  10. Top with feta cheese and pinenuts
  11. Serve alongside fish, chicken, meat, tofu or vegie burgers
Recipe by Healthy Home Cafe at