Recently I hosted a Cup Day BBQ for a few friends and sought to replicate the delicious Cypriot Grain salad you can find at Hellenic Republic. Super crunchy and flavoursome- it was definitely a hit. I later looked into the health benefits of Freekeh, the delicious middle eastern staple used in this recipe.
I found out this super grain offers some amazing specs. Firstly it has more protein and fibre than quinoa, which means it has a lower Glycaemic Index and will keep you feeling fuller for longer.
It also has properties that help it to acts as a prebiotic, promoting good gut health and bacteria. It is important to note that freekeh is a grain, so those with gluten intolerances- this dish is not for you.
I made the recipe again with some of my own adaptions and served it with some BBQ steak. I hope you enjoy it as much as me!
Ingredients:
• 1 cup of uncooked Freekeh
• 1/2 rinsed and drained chickpeas
• Juice and zest of one lemon
• 1/2 cup of chopped parsley
• 1/2 cup of chopped coriander
• 1 long red chilli (optional)
• 1 spring onions
• 1/2 pomegranate
• Salt and pepper
• Olive oil
• 2-3 tbs of Greek yogurt
• 1 tsp cumin
Recipe:
1. Cook the Freekeh in a pot of boiling water for about 5 minutes – the grain should feel slightly soft
2. Place cooked Freekeh, herbs, lemon, chilli, onions and chickpeas in a bowl. Mix through.
3. Season with salt and pepper and a splash of olive oil.
4. Finish by dolloping yogurt, cumin and pomegranate on top
Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.
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