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“It’s just so nutty,” says Grinshpan. “I love this dish too because it is an amazing leftover situation. If you don’t finish it, put it in Tupperware and make a grain bowl in the morning, which I always do.”
CRACKED FREEKEH WITH POMEGRANATE, WALNUTS AND MINT
3 cups (750 mL) cooked cracked freekeh (follow the package instructions)
1 1/2 cups (375 mL) walnuts, toasted and finely chopped
1/2 cup (125 mL) pomegranate seeds
1/2 cup (125 mL) chopped fresh parsley
1/3 cup (75 mL) finely chopped fresh mint
Grated zest of 1 lemon
3 tbsp (45 mL) extra-virgin olive oil
Juice of 1/2 lemon
1 tsp (5 mL) kosher salt
1 tsp (5 mL) honey
1 tsp (5 mL) pomegranate molasses
In a large bowl, combine the freekeh, walnuts, pomegranate seeds, parsley, mint and lemon zest.
In a medium bowl, whisk together the olive oil, lemon juice, salt, honey and pomegranate molasses. Pour the dressing over the salad and toss to coat.
Excerpted from Eating Out Loud by Eden Grinshpan. Copyright © 2020 by Eden Grinshpan. Photography by Aubrie Pick. Published in Penguin hardcover by Penguin Canada, 2020. Simultaneously published in the United States by Clarkson Potter, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Source: Thanks https://nationalpost.com/life/food/cook-this-cracked-freekeh-with-pomegranate-walnuts-and-mint-from-eating-out-loud