Ingredients

Steps

• Combine freekeh, 1 litre water, salt, and 15ml olive oil in a pan.
• Boil, then simmer for 15 minutes until tender.
• Drain the grains and let them cool completely.
• Mix cooled freekeh with spring onions, pomegranate seeds, and herbs.
• Whisk remaining 60ml olive oil with pomegranate molasses and a pinch of salt.
• Dress the salad with the mixture and top with crushed pistachios.