Freekah salad with fetta & toasted almonds

This salad is along the same lines as tabouli, but it’s finished with toasted almonds and fetta. I use sheep’s milk fetta but you can use any fetta you like.

Ingredients

300 grams of freekah, available at health food shops
100 ml extra virgin olive oil
30 ml sherry vinegar, or other wine vinegar
juice of 1 lemon
salt and pepper
1 red onion, finely diced
1 bunch parsley, leaves only, chopped
1/2 bunch mint, leaves only, chopped
1/2 bunch chervil, leaves only
80 grams toasted almonds, chopped
200 grams marinated sheep’s milk fetta

Method

Bring a large pot of salted water to the boil. Cook the freekah in plenty of water for 40 minutes, or until tender. Drain it well.

While still warm, dress the freekah with the oil, vinegar and lemon, then season well. Toss through the red onion, parsley, mint and chervil. Tip it into a serving bowl then top with the toasted almonds and crumbled fetta.

Comments & Reviews9

fiona.grwood's picture
fiona.grwood
Dec 21, 2011

This is a beautiful recipe, great flavours and so easy! Will definitely make again.

Linda Hill's picture
Linda Hill
Jun 23, 2012

Hi Karen, I just stumbled onto this recipe. I usually make the freekah recipe in the feasting book which I have made on numerous occasions. I love freekah and thank you for introducing it to me. I usually buy about 6 boxes of it when I can find it. I look forward to making the above recipe for something different. I urge anyone who hasn't tried freekah to do so. It is the perfect dish to take along to a large or small gathering and it keeps for days. I would love some more tasty recipes using this fabulous green grain.

webb.amelia's picture
webb.amelia
Apr 3, 2013

I love this recipe. It's so simple and stress-free, and the flavours are fantastic. The most recent time I made this I halved the recipe but forgot halfway through; I ended up adding the full amount of oil and vinegar, but it still tasted delicious! Fool proof.

Jane55's picture
Jane55
Dec 13, 2013

This salad is delicious. I only made half and we ate it over 2 nights. I just added fresh almonds and fetta the second time around.I made it with cracked freekah.
Only thing is it asks for sherry vinegar and then doesn't add it in the method. So I forgot to add it! Still tastes good - just wondering should it be lemon AND vinegar or just either or? Anyone else tried both?

Pandabk's picture
Panda
Feb 3, 2014

Delightful, what a lovely and flavoursome surprise!

Anthea's picture
Anthea
Apr 21, 2014

Very nice! Lovely flavours and textures. I used aged red-wine vinegar and toasted slivered almonds. Super easy and impressive for such little effort.

Tony H's picture
Tony H
Aug 30, 2014

Not sure it I should add BOTH the Lemon Juice and the Sherry Vinegar as the recipe does not say when to add the Sherry Vinegar?

Team KM's picture
Team KM
Sep 1, 2014

Yes! Apologies for the omission, we have amended the method to include the vinegar - it's to be used at the same time as the oil and lemon.

Happy cooking...

Team KM

Sabine's picture
Sabine
Apr 18, 2016

My local store only stocks cracked freekah. Would this be o.k to use, and does anyone know if it changes the outcome in any way?

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