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Freekah and herb salad with preserved lemon and black olives

Australian Gourmet Traveller fast Mediterranean recipe for freekah and herb salad with preserved lemon and black olives.
Freekah and herb salad with preserved lemon and black olives

Freekah and herb salad with preserved lemon and black olives

William Meppem

The flavours here are similar to those of tabbouleh, but this salad has more substance.

Ingredients

Method

Main

1.Cook freekah in a saucepan of boiling salted water over high heat until tender (10-15 minutes). Drain and stand for 5 minutes to cool slightly, then combine in a bowl with remaining ingredients, toss to combine, season to taste and serve.

This recipe is from the November 2009 issue of .

Notes

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