Try this warm freekeh salad, then check out our warm aubergine salad, warm chorizo and avocado salad and more warm salad recipes.

This freekah salad recipe comes from Oded's book, OREN (£20, Hardie Grant).

Oded says: "Freekeh is a roasted green wheat with a lovely nutty, smoky flavour. Here, I’ve used it in a bold, hearty salad with garlic, lemon, fresh herbs and laben kishk, a fermented dried yogurt. In Israel, we call it ‘yogurt stone’, and I think of it as almost like the Middle Eastern equivalent of parmesan — it gives a rich umami flavour that’s salty and pungent. However, it can be tricky to get hold of, so if you can’t find it, use ricotta salata."


  • 130g freekeh wheat, rinsed and drained
  • 2 garlic cloves, lightly bashed
  • 2 oregano sprigs
  • sea salt and freshly ground black pepper
  • 25ml olive oil
  • ½ lemon, juiced
  • 30g flat-leaf parsley, finely sliced and stems discarded
  • 30g coriander, finely sliced and stems discarded
  • 2 large spring onions, finely sliced and stems discarded
  • 50g toasted pine nuts
  • 20g laben kishk or aged ricotta salata


  • STEP 1

    Put the freekeh, garlic and oregano in a large saucepan and add some salt and pepper.

  • STEP 2

    Add enough water to sit 5cm above the freekeh, and cook over a medium heat for 30 mins or until the freekeh is soft but not overcooked – it should still have a bit of bite.

  • STEP 3

    Drain the freekeh and transfer to a frying pan. Warm the freekeh over a medium heat with 2 tbsp of the olive oil. Season to taste with more salt and pepper and fry for 3-4 mins until warmed through.

  • STEP 4

    Remove from the heat, then remove and discard the crushed garlic cloves and oregano stalks before adding the rest of the olive oil. Toss with the lemon juice, fresh herbs, spring onions and toasted pine nuts. Grate plenty of laben kishk over the top.


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