freekeh and pistachio tabouli
with blistered cherry tomatoes
- 1 cup (160g) cracked freekeh+
- 2 cups (500ml) water
- 400g vine-ripened cherry tomatoes
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- ¼ cup (60ml) apple cider vinegar
- 1 tablespoon honey
- ⅓ cup (45g) shelled pistachios, chopped
- ½ cup mint leaves, finely chopped
- 1 cup flat-leaf parsley leaves, finely chopped
- 150g sugar snap peas, blanched and halved
- micro (baby) parsley, to serve
- Preheat the oven to 220°C (425°F). Place the
freekeh and water in a medium saucepan over high heat. Bring to the boil, cover with a lid and reduce the heat to low. Simmer for 15 minutes or until tender. Remove from the heat and set aside, covered, to cool. Place the tomatoes on an oven tray lined with non-stick baking paper, drizzle with half the oil and sprinkle with salt and pepper. Cook for 10–12 minutes or until blistered. - Meanwhile, place the vinegar, honey, remaining oil, salt and pepper in a bowl and stir to combine.
- Add the pistachio, mint, parsley, sugar snap peas and dressing to the cooled freekeh and toss to combine. Divide between plates and top with the tomatoes and micro parsley to serve. Serves 4
Tips and tricks
+ Freekeh is a grain, similar to bulgur. It’s made from wheat that is harvested when still green, then roasted and dried. It has a firm, chewy texture and a nutty, slightly smokey flavour.
© DONNA HAY GROUP
