Freekeh, grape, and feta salad

Explore the delicious combination of nutty freekeh with sweet grapes and tangy feta in this vibrant and wholesome salad bursting with flavor.

Ingredients:

• 1 cup freekeh
• 3/4 cup red grapes, halved
• 1/3 cup feta, crumbled
• 1/4 cup sliced almonds, toasted
• 1 handful Italian parsley leaves, chopped
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1.5 tablespoons pomegranate molasses
• salt

Instructions:

1. Heat up a sturdy, medium saucepan on medium-high heat and put in the freekeh. Cook in the pan without oil, stirring, until the grain gives off a toasty aroma, approximately for 2 minutes.
2. Pour in 2 cups of water and add a three-finger pinch of salt to the saucepan. Bring it to a boil.
3. Turn down the heat to low, put on the lid, and let it simmer for 20-25 minutes, until the water is soaked up. Remove the saucepan from the heat and take off the lid. Cover the pan with a clean dishcloth and place the lid on top. Allow it to rest for 10-15 minutes. Then, take off the lid and let the freekeh cool down for at least 10 minutes.
4. While the grains are cooling, prepare the dressing. Mix olive oil, red wine vinegar, pomegranate molasses, and a pinch of salt in a medium bowl. Whisk the ingredients together until combined.
5. Once the grains have cooled, transfer them to a large bowl and use a fork to combine them with parsley, almonds, feta, grapes, and a generous pinch of salt. Drizzle the dressing over the salad, mixing it in as you pour. Once the salad is evenly coated with the dressing, taste and adjust the seasoning if needed.

Summary:

• Calories: 1559 kcal
• Fat: 96 g
• Protein: 30 g
• Carbs: 158 g
• Potassium: 1505 mg
• Magnesium: 391 mg