Ingredients

Salad

• 500 g freekeh
• 25 ml olive oil
• ½ tsp cumin seeds
• 2 tbsp sea salt
• 100 g walnuts
• 100 g pecan
• 100 - 150 g medjool dates
• 1 stalk celery
• 50 g parsley
• 50 g cilantro
• 25 g mint
• 1 sivri
• 1 smal red onion
• 500 g greek yoghurt (for serving)

Dressing

• 40 g ginger
• 3 cloves of garlic
• 30 ml date sirup
• 25 ml lemon juice
• 1 tbsp balsamic vinegar
• 1 tsp cinamon
• ½ tsp sea salt
• 125 ml olive oil

Method

Freekeh

• Wash freekeh thoroughly
• Heat olive oil and bloom cumin seeds
• Add freekeh and roast
• Add 750 ml water and salt. Bring to a rolling boil and cook on low for 15-20 mins

Solid ingredients

• Roughly chop nuts
• Finely dice dates, celery and onion
• Chop herbs
• De-seed sivri and cut in fine strips
• Mix everything in a large bowl
• Add freekeh when ready (should still have a bit of bite to it)

Dressing

• Grate ginger and garlic
• Add the rest of the ingredients (except olive oil) and mix
• Slowly drizzle in the oil and whisk until thick
• Add dressing to the bowl and mix