Mediterranean Freekeh Salad

Mediterranean Freekeh Salad

Servings 2


  • 100 g pumpikin diced 2cm
  • ¼ cauliflower cut into small florets
  • 75 g freekeh
  • ½ Lebanese cucumber diced 1cm
  • 100 g rocket, baby kale or spinach leaves
  • 40 g feta cheese diced 1 cm
  • 2 Tbsp pumpkin seeds
  • 1 Tbsp poppy seeds
  • 1 Tbsp dried dates chopped
  • 2 tsp vinegar


  • Before you start, preheat oven to 220°C. Bring a small pot of salted water to the boil.
  • Prep & cook pumpkin & cauliflower. On a lined oven tray, toss pumpkin and cauliflower with 1/4 tsp oil and 1/2 tsp salt. Roast for 20–22 minutes, until golden and tender.
  • Cook freekeh. Cook freekeh in pot of boiling water for about 15 minutes, until tender. Drain well.
  • Prep remaining salad ingredients. In a large bowl, combine cucumber, rocket, feta, pumpkin seeds, poppy seeds, dates, vinegar and 1/2 tsp extra-virgin olive oil. Fold through roasted veggies and drained freekeh and season well.
  • Serve as a tasty lunch salad, or as a side salad for dinner, with falafel, pan-fried chicken or haloumi.


Nutritional Info (per serve)
Energy (kJ): 1359
Energy (Cal): 325
Carbohydrate (g): 37.8
Protein (g): 17.3
Fat (g): 12.0
Saturated Fat (g): 0.2
Sugars (g): 10.1
Calories: 325kcal

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