RECIPES
Freekeh salad with ricotta
By Maggie Beer
10 minutes
Prep time
30 minutes
Cooking time
4-6 Servings
INGREDIENTS
1 cup freekah
1 2/3 cup water
1 tablespoon preserved lemons, washed and diced
1 tablespoon quince paste, small diced
1 tablespoon fresh lemon juice
3 tablespoon Extra-Virgin olive oil
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
½ cup ricotta
METHOD
- Place the freekah into a solid steam tray, pour over the water, place into the steam oven and Steam at 100˚C for 30 minutes until just soft but still nutty. Remove and set aside to cool, do not refrigerate.
- Toss with preserved lemon, quince paste, add lemon juice, oil and a hand full of chopped mint.
- Dollop ricotta on top of freekah and serve.
Hints and tips
- Pomegranate seeds, dried fruits, roasted vegetables, soft herbs and cheeses such fetta or goats chevre can all be used with freekah to produce a variety of delicious salads and sides.
- The technique for cooking the freekah can be used for a variety of grains such as wild rice, barley, bulgur and quinoa.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
