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Ingredients
Method
- 500g freekeh
- 1 red onion, finely chopped
- 250g dried cranberries
- 200g blanched almonds
- 20g dill, finely chopped
- 400g pomegranate seeds
- 150ml pomegranate molasses
- A glug of olive oil
- Bring a saucepan of water to the boil and cook the freekeh according to pack instructions. Drain, rinse, and place in a large salad bowl.
- Add all of the remaining ingredients to the bowl, and mix thoroughly. Cover with film, allow to rest for an hour, then serve with flatbreads.
30 mins
6 serving
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