Recently, I had freekeh pointed out to me in the health food isle (thank you, Adrienne) and couldn't stop pondering what it was like. To be honest it wasn't the most excited food I've ever tried but grain alternatives are always nice to discover. It has a texture very similar that of a brown rice-quinoa hybrid. As usual, my salad recipes are super easy to interchange with your favourite ingredients. I was aiming for a slightly Greek inspired dish but feel free to make this dish vegetarian or vegan if you like by omitting the fish and cheese.
1 cup freekeh
4 small tomatoes, diced
1/2 cucumber, diced
1 capsicum, diced
2tbsp olives, halves
400g tin tuna in spring water, broken up into chunks
200g feta cheese, broken up into chunks
1 lime, juiced
sea salt and cracked pepper
Cook the freekeh according the instructions on the packet. Mine involved cooking 1 cup of freekeh in 2 cups of water covered for about 25 minutes, until all of the water had been absorbed.
Meanwhile, place tomatoes, cucumber, rocket and capsicum in a large bowl and toss together. Follow with olives, tuna and feta cheese. Toss salad again.
Add cooked freekeh, lime and seasoning. Combine ingredients and serve.
I actually didn't eat any of this at the time of making it and put it into containers for my weeks lunches. It keeps really well in the fridge for 4-5 days after making.