Toasted freekeh salad with barrel aged feta

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You’re well on the way to your five a day with this healthy and tasty superfood salad – a favourite from our spring menu at The Living Space.

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Serves four
80g almonds
80g kale
1 large pomegranate
2 large Granny Smith apple, sliced
400g wholegrain freekeh (cooked to instructions on pack), If you can’t find freekeh use bulgar wheat
Juice and zest of 1/2 lemon
80g dried cranberries
40g flat leaf parsley, chopped
salt to taste
freshly ground black pepper
200g feta cheese
50g watercress

3 tbsp grape molasses
3 tbsp olive oil
1 tsp white wine vinegar
1 tsp Dijon mustard
Salt & pepper

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1. Heat a pan and dry roast the almonds for 1-2 minutes then chop them coarsely.

2. Wash and dry the kale. Remove the stems and chop the kale finely.

3. Prepare the pomegranate by halving and knocking out the seed with the back of a spoon.

4. Cut the apple into thins and mix with the kale, lemon, cranberries, parsley and cooked freekeh.

5. Make the dressing by blending everything thoroughly and season to taste.

6. Crumble feta over the top, dress with watercress and light olive oil.


Freekeh is a cereal food made from green wheat that goes through a roasting process in its production. It is an ancient Arabian dish popular in Palestinian and Egyptian cuisine, but also in North Africa.

The wheat is harvested while the grains are yellow and the seeds are still soft; it is then piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn and not the seeds. It is the high moisture content of the seeds that prevents them from burning. The now roasted wheat undergoes further thrashing and sun-drying to make the flavour, texture, and colour uniform.

Read more about The Living Space restaurant.