Freekah Salad
Freekah Salad



  • 200g fresh freekah (or pearl barley)
  • 5 tbsp olive oil
  • 4 spring onions, finely chopped
  • 1 pomegranate, seeds only
  • Handful of parsley, chopped
  • Handful of mint, chopped
  • 1 tbsp pomegranate molasses
  • 2 tbsp crushed pistachio
  • Salt and pepper
  • Put the freekah or barley into 1 litre of water, along with a good pinch of salt and 1 tbsp of olive oil. Simmer for 15 minutes, then drain. Once cooled, mix with the spring onions, pomegranate seeds, and herbs, and mix well. Season with salt and pepper.
  • Whisk together 4 tbsp olive oil with the molasses, add a pinch of salt, and use it to dress your salad. Mix gently, then serve scattered with pistachio.
10 mins
4 serving
This recipe pairs perfectly with the Traversa Brio Sparkling Rose NV from Piedmont, Italy.

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