Name: Fig and freekeh salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: holiday
Ingredients: 180g freekeh; 60ml olive oil; 28.60 gm honey; 40.00 ml pomegranate molasses; Juice and zest of 1 lemon, finely grated; 20.00 ml zaatar (see Notes); 1/2 bunch fresh mint , leaves picked; 1/2 bunch fresh flat-leaf parsley, leaves picked; 2 eschalots, thinly sliced; Seeds of 1 pomegranate; 35g currants; 100g feta, crumbled; 6 figs, quartered

Fig and freekeh salad

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Elegant salad featuring figs, freekeh, and pomegranate - perfect for a gourmet dinner party.

Ingredients:

180g freekeh
60ml olive oil
28.60 gm honey
40.00 ml pomegranate molasses
Juice and zest of 1 lemon, finely grated
20.00 ml zaatar (see Notes)
1/2 bunch fresh mint , leaves picked
1/2 bunch fresh flat-leaf parsley, leaves picked
2 eschalots, thinly sliced
Seeds of 1 pomegranate
35g currants
100g feta, crumbled
6 figs, quartered

Instructions:

In a pan over medium heat, simmer the freekeh with 1.5L (6 cups) of water. Once tender after about 25 minutes, drain and rinse under cold water.
In a bowl, combine 2 tablespoons of oil, honey, pomegranate molasses, and lemon juice. Whisk together to make the dressing. Set aside.
Combine lemon zest, 2 tsp zaatar, herbs, eschalot, pomegranate seeds, currants, and remaining 1 tbsp oil with freekeh. Stir well, then transfer to a large serving platter. Top with feta and figs.
Drizzle the dressing over the salad and sprinkle with the remaining 2 tsp of zaatar before serving.

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