Freekeh is dried green wheat, harvested while the grains are still green, then roasted. It’s used in the same way as bulgur wheat or couscous. The Edamame bean are immature soybeans. In my recipe I mix the freekeh and edamame with spring onion, pomegranate seeds, mint, parsley and spring onion and dressed with a lime juice and olive oil dressing.
Begin by soaking the freekeh for 15 mins, rinsing and then boil in fresh water for 15-20 mins until the grains are cooked.
Cook the edamame for 4 mins and refresh in cold water.
Drain the freekeh and allow to cool.
Now place in freekeh in the salad bowl along with the edamame beans and pomegranate.
Finely slice the spring onions, fresh mint and fresh parsley and place in the salad bowl
Mix everything on the salad bowl and drizzle over the olive oil and squeeze the juice of 2 limes over the salad, add pepper and salt to taste
Mix and serve.
Freekeh and edamame salad
Ingredients
- 400 g freekeh
- 500 g edamame beans
- 4 spring onions
- 60 g fresh mint – a handful
- 60 g fresh parsley – a handful
- 2 tbsp olive oil
- 2 limes
Method
- Begin by soaking the freekeh for 15 mins, rinsing and then boil in fresh water for 15-20 mins until the grains are cooked.
- cook the edamame for 4 mins and refresh in cold water.
- drain the freekeh and allow to cool.
- Now place in freekeh in the salad bowl along with the edamame beans and pomegranate.
- Finely slice the spring onions, fresh mint and fresh parsley and place in the salad bowl
- Mix everything on the salad bowl and drizzle over the olive oil and squeeze the juice of 2 limes over the salad, add pepper and salt to taste
- Mix and serve.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).