How to make a freekeh and feta salad
Salads are not just for summer, they're perfect for autumn too. Add some crunch with pomegranate to this leafy lunchtime dish
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Serves two
A fresh, light salad perfect for a working lunch. Flavoured with salty feta cheese, sweet pomegranate, creamy avocado and dressed with an oregano vinaigrette.
240g freekeh
72g pomegranate
80g feta
60g cucumber
180g Treviso
180g frisée chicory
180g iceberg lettuce
Two boiled eggs
Vegetable stock
One avocado
32g oregano vinaigrette (see recipe below)
Oregano vinaigrette
120ml water
120ml cabernet sauvignon red wine vinegar
2.5g sugar
10g lemon juice
29g Maldon salt
7.5g ground black pepper
7.5g Worcestershire sauce
20g Dijon mustard
2.5g garlic powder
400ml olive oil
300ml vegetable oil
0.8g spring oregano
Wash and prepare the Treviso, iceberg lettuce and frisée chicory for the salad. Meanwhile, toast the freekeh with a drizzle of olive oil in the oven at 200°C for four to five minutes. Once toasted, add the freekeh to a small pan and cover with vegetable stock, leaving to simmer for 12 to 15 minutes then cool down in a fridge. Meanwhile, boil the eggs for 12 minutes, thinly slice the cucumber, pick the pomegranate seeds and prepare the diced feta.
Place all the ingredients into a mixing bowl then toss with the oregano vinaigrette, then transfer into a bowl and decorate with sliced avocado and feta.
Combine all the ingredients together into a bowl, making sure to add the oils slowly and whisk hard so that the mixture combines and does not split.
Recipe by Etienne Bruwer, executive chef at the Rail House Cafe
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