Rick Stein freekeh salad recipe on Rick Stein: From Venice to Istanbul

Rick Stein served up a tasty freekeh salad on Rick Stein: From Venice to Istanbul.

Rick says: “Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried. It is very common in the Middle East and North Africa, and is used in the same way as bulgur, couscous or pearled spelt. It works well as an accompanying pilaf or a salad, in this case with pomegranate seeds, pistachios, mint and spring onion.”

The ingredients are: 200g freekeh, pearled spelt or pearled barley, 5 tbsp olive oil, 4 spring onions, finely chopped, 1 pomegranate, seeds only, handful flatleaf parsley, roughly chopped, handful mint, roughly chopped, 1 tbsp pomegranate molasses, 2 tbsp pistachios, roughly crushed and salt and freshly ground black pepper.

See recipes by Rick in his book titled: Rick Stein: From Venice to Istanbul available from Amazon now.