Feekeh, Almond & Baby Spinach Salad

This recipe pre-dates my 5 Ingredients philosophy.

Freekeh is a wheat based product where the young green wheat is harvested before it is ripe and then the heads are burned in a controlled method, so that the husks etc. get charred but the berries themselves remain unburned but take on the toasted flavours.

If you want this salad to have a lighter, more summery feel, halve the amount of baby spinach and skip the wilting step.

Baharat is a Lebanese spice blend. Or you can keep it simple as I’ve suggested below and substitute in ground cumin.

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Feekeh, Almond & Baby Spinach Salad

Total Time 15 minutes minutes

Servings 4 people

Ingredients

• 100 g freekeh
• 1/2 C chicken or vegetable stock
• 1 t baharat or ground cumin
• 2 bags baby spinach
• 4 T extra virgin olive oil
• 3 T red wine vinegar
• large handful roasted almonds roughly chopped

Metric - US Customary

Instructions

• Place freekah and stock in a large saucepan and bring to a simmer. Remove from the heat, add the spices, cover and allow to stand for at least 10mins.
• When you’re ready to serve, return the saucepan to the heat and add 2/3 of the baby spinach and cook over a medium heat stirring constantly until spinach has just wilted. Remove from the heat and stir through olive oil and vinegar.
• Season and transfer to a large salad bowl. Toss through remaining spinach and sprinkle over almonds.