Our nut hub Taste Health &
wellbeing
Our story Sustainability Where to purchase
See all recipes
Macadamia freekeh salad

MACADAMIA FREEKEH SALAD

This jumble of grains, pulses and seeds, topped with the crunch of roasted macadamias makes a distinctive meal in itself. Packed with healthy goodness and high in protein, this salad is as fun to make as it is to eat. 
serves
4-6
INGREDIENTS

1 cup whole freekeh grains
1 cup small green lentils
1-2 tablespoons lemon juice
3 tablespoons macadamia oil
1 teaspoon cumin seeds
1 tablespoon sesame seeds
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup coriander leaves, chopped
¼ cup parsley leaves, chopped
4 shallots, white part only, finely chopped
1 long red chilli, seeds removed, finely chopped
1 cup natural yoghurt
2 tablespoons runny honey
½ cup macadamias, roasted, chopped
the seeds of 1 pomegranate

METHOD

Place freekeh in a medium sized saucepan and cover with 2½ cups water. Stir in ¼ teaspoon salt and bring to the boil. Cover with a tight fitting lid, reduce heat to low and simmer for 20 minutes. Do not remove the lid. Turn off heat and allow to stand, covered for 15 minutes. While still warm, transfer to a serving bowl.

Cook lentils in plenty of salted boiling water for 15-20 minutes until tender. Drain and add to the freekeh. Stir through lemon juice and macadamia oil and season to taste with salt and pepper. Add more oil and lemon juice as desired.

Heat a large heavy-based frying pan over medium heat. Add cumin, sesame, pumpkin and sunflower seeds to the pan and cook, stirring occasionally for 3-4 minutes, until cumin is aromatic and seeds are turning golden. Add to freekeh mixture with coriander, parsley, shallots and chilli.

In a separate bowl, combine yoghurt and honey.

Serve the freekeh salad at room temperature sprinkled with roasted macadamias, pomegranate seeds and yoghurt sauce on the side.

Love
Print
Categories: everyday

Related recipes

Sign up to our newsletter
for the latest news and recipes

Archived newsletters