herby freekeh, goat cheese and pomegranate salad

Updated: Oct 13, 2019


180g freekeh

1/2 cup mint, chopped

1/2 cup parsley, chopped

1/2 pomegranate, de seeded

1/4 cup slivered almonds

1/4 cup pistachios, chopped

4 small radishes, finely sliced

1/4 cup dried cranberries, chopped

150g Meredith goat cheese, crumbled

1/4 cup raspberry vinegar

1 tbsp honey

1 lemon, juiced

1 tbsp walnut oil or olive oil

salt and pepper to taste


cook the freekeh as per instructions, i generally simmer it for around 15 minutes or until the water is completely absorbed. set aside to cool

finely slice the radishes and deseed the pomegranate

once the freekeh has cooled, add the herbs, nuts, cranberries, pomegranate, salt and pepper

in a bowl whisk together the raspberry vinegar, honey, lemon, oil, salt and pepper to taste

pour the dressing over the salad just prior to serving and toss. garnish with sliced radishes and crumbled goat cheese