4 ways with FREEKEH

These sensational high-fibre salads will tantalise your taste buds

Haloumi, grape & kale freekeh salad

Cook 1 cup (200g) cracked green wheat freekeh (available from specialty stores) in a large saucepan of boiling salted water for 25 minutes or until just tender. Drain well. Cool. Place 50g trimmed kale leaves, ¼ cup fresh basil leaves, ½ cup (50g) walnuts, 1 crushed garlic clove, ½ cup (40g) finely grated Parmesan and 2 tablespoons lemon juice in a food processor. Blend until it forms a chunky paste. Stir in ¼ cup (60ml) olive oil. Season to taste. Stir pesto through freekeh and set aside. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook 250g sliced haloumi for 1 minute each side or until golden. Serve freekeh with haloumi and 150g halved red seedless grapes.

Freekeh ‘cobb’ salad