Have you already heard of Freekeh? I made my first Freekeh dish about a year ago, but I’ve noticed many people haven’t tried this healthy whole grain wheat yet. Which is a shame, because it’s great! Freekeh has an incredibly high fiber content and is great source of protein for vegetarians and vegans.
I made this colorful, vegan Freekeh salad that you can eat lukewarm or cold (so great for picnics in the park or as packed lunch for a workday).
Ingredients (for 2 portions):
100 gr Freekeh
1 red onion (finely chopped)
1 ts za’atar (Israeli spice mix, could be replaced by a mix of oregano and thyme)
1 small can tomato paste
4 tbs pomegranate seeds
1 ts fresh parsley or coriander
Prepare the Freekeh as indicated on the package. Cut the aubergine in cubes. Heat a tablespoon of olive oil in a frying pan and fry the onion and aubergine for 5 minutes. Add the za’atar and tomato paste and fry for another 5 minutes. Squeeze the lemon above the Freekeh (I left some parts for decoration).
Serve the Freekeh with the tomato-aubergine mixture and sprinkle with the pomegranate seeds and parsley.
Not eating vegan? This dish will taste great with grilled halloumi cheese!