METHOD:
1. Place the freekeh and 1.5L (6 cups) of water into a saucepan over medium heat and bring to a boil. Reduce heat to low, then cover and cook for 40 minutes or until tender. Turn off heat and drain water.

2. Add lemon zest, zaatar, herbs, eschalot, sliced cherries, currants and 30ml of olive oil to freekeh and stir to combine. Transfer to a large serving platter and top with crumbed feta

For Dressing
1. Whisk 30mL of olive oil, honey, pomegranate molasses an lemon juice in a bowl.
2. Drizzle dressing over salad, then sprinkle with remaining zaatar to serve.
3. Note: Figs sliced in quarters are a delicious addition to this salad when in season.

NOTE: This recipe can also be created using our cracked grain or cooked wholegrain freekeh. Simply follow preparation instructions on pack.

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