Orange Custard Tart
Prep:
25 min
Cooking:
75 min
Serves:
8
Makes:
1
Freekah Salad with Eggs
Elevate your salad game with this Freekeh Salad with Eggs!
Packed with nutty freekeh, crisp veggies, and a medley of fresh herbs, this salad is not only nutritious but also bursting with texture and flavour. Perfectly soft-boiled eggs add a satisfying richness to every bite. Light, wholesome, and protein-rich, this dish is ideal for a refreshing lunch or a hearty side at your next gathering.
Ingredients
- 1 cup cooked freekeh (see notes)
- 1 red onion, slithered
- 2 sticks celery, thinly sliced
- ¾ cup flat leaf parsley, chopped
- 1 cup mint leaves
- ⅓ cup pistachios, chopped
- ⅓ cup almonds, chopped
- ¼ cup craisins or currants
- 5 soft boiled eggs, halved
Dressing:
- 2 Tbsp apple cider vinegar
- 2 Tbsp olive oil
- 1½ Tbsp pomegranate molasses
- 1 Tbsp honey
Method
- Cook freekeh in a pot of boiling water for 20 minutes or until tender but still nutty. Drain and cool under cold water.
- Make dressing by combining all ingredients in a jug.
- Place freekeh and remaining ingredients, excluding eggs into a large bowl. Add ⅔ of the dressing and stir to combine.
- Spoon salad onto a serving platter. Arrange eggs in salad. Drizzle with remaining dressing or serve with dressing on the side.
Notes
- You can substitute freekeh (toasted wheat) for pearl barley which has a softer texture and not as nutty. Both are available from major supermarkets.
- Make salad ahead of time, adding the chopped nuts, herbs, and extra dressing just before serving.
Australian Eggs
