Ingredients:

  • 1 cup freekeh (170g)
  • 2 ½ cups water (600ml)
  • 2 medium oranges, peeled and segmented
  • ½ cup fresh mint leaves, chopped (15g)
  • ½ cup cherry tomatoes, halved (75g)
  • 1 small cucumber, diced (200g)
  • ¼ red onion, finely chopped (30g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons lemon juice (30ml)
  • Salt and pepper to taste

Instructions:

  1. Rinse freekeh under cold water.
  2. In a medium saucepan, combine freekeh and water. Bring to a boil.
  3. Reduce heat, cover, and simmer for 15 minutes or until tender and water is absorbed.
  4. Once cooked, remove from heat and let cool, then fluff with a fork.
  5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
  6. In a large mixing bowl, combine the cooled freekeh, orange segments, mint, cherry tomatoes, cucumber, and red onion.
  7. Pour the dressing over the salad and toss gently to combine. Adjust seasoning as necessary.
  8. Plate the salad, garnishing with additional mint if desired. Enjoy fresh or chill for 30 minutes.