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Freekeh Salad With Persian Feta


  • 1 cup freekeh
  • 4 cups vegetable stock
  • 6 tbs toasted pine nuts
  • 1/2 cup currants
  • 1/4 red onion, finely chopped
  • 1/3 bunch mint, roughly chopped
  • 1/2 bunch flat leaf parsley or equivalent baby spinach leaves, roughly chopped
  • 100g Persian feta


  • 3 tbs olive oil
  • juice of one lemon
  • 1 tbs preserved lemon, finely chopped


  • Bring stock to the boil, add freekeh and cook until tender or the stock is absorbed, approximately 20 mins.
  • Remove freekeh and allow to cool.
  • In a bowl, combine freekeh (breaking up any lumps), pine nuts, currants, red onion, mint and parsley or baby spinach leaves.
  • Combine dressing ingredients and pour over.

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