Freekeh Tabbouleh Salad

This is a great take to work salad minus the poached eggs.

serves 2
  • 3/4 cup freekeh
  • 4 eggs
  • 1 punnet cherry tomatoes
  • 1 capsicum
  • 1/2 red onion
  • 60g chopped dates
  • 1½ tablespoons chopped mint leaves
  • Zest of 1 lemon
  • 2 tablespoons olive oil 
  • 1 tablespoon harissa paste
  • Juice of ½ lemon
  • ¼ teaspoon salt 
To serve
  • 1½ tablespoons chopped parsley leaves and stalks
  • 10g dukkah
  • ½ lemon, cut into wedges
  1. Cook freekeh in pot of boiling water for 15–18 minutes, until tender with a slight bite. Drain then rinse under warm tap and leave to drain well.
  2. Place eggs in a small pot and cover with cold water. Bring to a gentle boil. As soon as water starts boiling, cook for 3 minutes (for soft-boiled). Drain eggs and run under cold water to stop cooking. Peel shells off eggs and cut in half.
  3. In a large bowl, mix together all dressing ingredients together.
  4. Prepare the salad. Cut cherry tomatoes in half; remove core and seeds from capsicum and dice 1cm; finely dice onion. Place all in bowl with dressing, along with cooked freekeh and dates. Toss to combine and season with salt and pepper.
  5. To serve, Divide freekeh tabbouleh between plates. Top with soft-boiled eggs. Garnish with parsley, dukkah and serve with a lemon wedge to squeeze over just before eating. YUM!

recipe adapted from MyFoodBag


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