Freekeh Salad

Diana Henry uses green wheat freekeh grains in a Middle Eastern inspired salad, perfect to go with a duck breast or roast lamb
By Diana Henry
Freekeh Salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 400 g freekeh or bulgur wheat
  • 1.25 litres water
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 preserved lemons, (or 1-2 small if youre using bought ones theyre always smaller)
  • 2 handfuls dried cherries, soaked and drained
  • 1 handfuls mint, chopped
  • 1 handfuls parsley, chopped
  • 1-2 lemons, juice only
  • 125 ml extra virgin olive oil


1. Put the freekeh in a saucepan with the water, salt and olive oil. Bring to the boil, cover with a tight-fitting lid and reduce the temperature. Simmer the wheat for 25-30 minutes (15 if you are using bulgar wheat). The grain should be tender and the water absorbed. Drain.

2. Remove the flesh from the preserved lemon and cut the rind into tiny dice. Toss this with the freekeh along with the cherries, herbs, lemon juice and extra virgin olive oil. Season with pepper.

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