Freekeh salad

Ingredients

• 200g/7oz freekeh, pearled spelt or pearled barley
• 5 tbsp olive oil
• 4 spring onions, finely chopped
• 1 pomegranate, seeds only
• handful flatleaf parsley, roughly chopped
• handful mint, roughly chopped
• 1 tbsp pomegranate molasses
• 2 tbsp pistachios, roughly crushed
• salt and freshly ground black pepper

Method

1. Put the freekeh and 1 litre/1¾ pint water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil. Bring to the boil, then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.

2. When cool, mix together the freekeh with the spring onions, pomegranate seeds and herbs. Season with salt and pepper.

3. Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Serve topped with pistachios.