Recipe

April 29, 2021

Cracked Freekeh With Pomegranate, Walnuts & Mint

Recipe: Eden Grinshpan

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Try this Cracked Freekeh with Pomegranate, Walnuts and Mint recipe from the new cookbook, Eating Out Loud.

Serve as a side with roast chicken or pork chops — or, if you’re like me, sit down to a giant bowl of it for lunch and feel perfectly content.

Ingredients

  • 3 cups cooked cracked freekeh (follow package instructions)
  • 1 1⁄2 cups walnuts, toasted and finely chopped
  • 1⁄2 cup pomegranate seeds
  • 1⁄2 cup chopped fresh parsley
  • 1⁄3 cup finely chopped fresh mint
  • Grated zest of 1 lemon
  • 3 tbsp extra-virgin olive oil
  • Juice of 1⁄2 lemon
  • 1 tsp kosher salt
  • 1 tsp honey
  • 1 tsp pomegranate molasses

Directions

Yield: Serves 6

Assemble Salad

  1. In large bowl, combine freekeh, walnuts, pomegranate seeds, parsley, mint and lemon zest.
  2. In another medium bowl, whisk together olive oil, lemon juice, salt, honey and pomegranate molasses. Pour dressing over salad and toss to coat.
Source:

Excerpted from Eating Out Loud by Eden Grinshpan. Copyright ©2020 by Eden Grinshpan. Photography by Aubrie Pick. Published in the U.S. by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, N.Y. Reproduced by arrangement with the Publisher. All rights reserved

Tags: Chopped Cookbook Recipe Middle Eastern mint Parsley Pomegranate Salad salad recipe salads Walnuts

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