A few months I saw a package of freekeh in the grocery store, and I couldn't stop making jokes about it. It's super-freekeh. It's time to get your freek on. Let your freek flag fly. But it's no joke that this roasted wheat is the new supergrain in town! While I'm not ready to kick quinoa to the curb, I am always ready to add a delicious new grain to my repertoire, especially one with so many health benefits.
Freekeh is similar in texture and taste to brown rice, but contains four times the fibre, as well as more protein than most grains. It makes a great addition to stir-fries, and served cold it makes a tasty salad. This recipe was born of my desire to add more poetry to my life, or at least a different way to eat Greek salad. It's flavourful and satisfying, and incorporates lemon, one of the trendiest foods of 2014. Being food fashion-forward AND being able to tell dinner guests they are about to get freekeh? Priceless.
Look for freekeh in the Middle Eastern section in your local grocery store.
Ingredients
Prepare freekeh as per package directions, allow to cool completely. (Tip: make the freekeh the day before and refrigerate until ready to use).
In a small bowl, whisk together lemon juice. olive oil, garlic and oregano.
In a large bowl, toss together cooled freekeh, cucumbers, tomatoes, pepper, feta cheese, and olives with the dressing.
Want more delicious hearty salad recipes? Try my Fiesta Quinoa Salad or my Dill-icious Pasta Salad. Don't want to get your freek on tonight, but feeling like a toga party? Try my Ode To Joy Greek Salad.
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