Frikkeh Salad with Zaatar Recipe

Serves 6 generously, 8 as part of a buffet 

Ingredients

  • 1 cup of dried freekeh, cleaned, boiled and cooled
  • 2 celery sticks, thinly sliced 
  • 4 spring onions, thinly sliced
  • 3/4 cup pitted black olives
  • 200g Greek feta, cubed into small pieces
  • 2 cups fresh green zaatar, of the stalks
  • 1/2 cup pomegranate seeds
  • 3/4 cup roughly chopped walnuts
  • 3/4 cups finely chopped flat leaf parsley, stalks removed 
  • 1/2 cup of whole mint leaves, not chopped, off the stalks

DRESSING

  • 6 tbsp pomegranate molasses (or velour de balsamic- a thick, reduced balsamic vinegar) 
  • 6 tbsp extra virgin olive oil
  • 1.5 tsp salt and freshly ground black pepper. 
  • Place in a glass jar or container with a tight fitting lid and shake until well homogenized.

 

Directions

  • The ingredients can be prepared a few hours in advance, kept in airtight containers in the fridge.
  • To prepare the salad, place all the ingredients in a big bowl and toss well to mix.
  • Just before serving, add the dressing and mix well to combine.

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