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Freekeh Salad with Eggs

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Preparation time: 20 min
Serves 4 people
5 Average Rating
Elevate your salad game with this Freekeh Salad with Eggs! 

Packed with nutty freekeh, crisp veggies, and a medley of fresh herbs, this salad is not only nutritious but also bursting with texture and flavour. Perfectly soft-boiled eggs add a satisfying richness to every bite. Light, wholesome, and protein-rich, this dish is ideal for a refreshing lunch or a hearty side at your next gathering.

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Published

Ingredients

  • 1 cup cooked freekeh (see notes)
  • 1 red onion, slithered
  • 2 sticks celery, thinly sliced
  • ¾ cup flat leaf parsley, chopped
  • 1 cup mint leaves
  • ⅓ cup pistachios, chopped
  • ⅓ cup almonds, chopped
  • ¼ cup craisins or currants
  • 5 soft boiled eggs, halved
Dressing:
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1½ Tbsp pomegranate molasses
  • 1 Tbsp honey

Method

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  1. Cook freekeh in a pot of boiling water for 20 minutes or until tender but still nutty. Drain and cool under cold water.
  2. Make dressing by combining all ingredients in a jug.
  3. Place freekeh and remaining ingredients, excluding eggs into a large bowl. Add ⅔ of the dressing and stir to combine.
  4. Spoon salad onto a serving platter. Arrange eggs in salad. Drizzle with remaining dressing or serve with dressing on the side.

Notes

  • You can substitute freekeh (toasted wheat) for pearl barley which has a softer texture and not as nutty. Both are available from major supermarkets.
  • Make salad ahead of time, adding the chopped nuts, herbs, and extra dressing just before serving. 

Nutrition Per Serve

  • 220g Serving size
  • 1565kJ 374kcal Energy
  • 12g Protein
  • 21g Total fat
  • 3g Saturated fat
  • 33g Carbs (total)
  • 23g Carbs (sugar)
  • 130mg Sodium
  • 7g Fibre
  • 5.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

2 reviews

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