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