Name: Freekeh, herb and black olive salad with spiced almonds
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Ingredients: 70 g/2½ oz/½ cup blanched almonds; 3 large handfuls of chopped coriander/cilantro leaves; 3 celery stalks, finely chopped; 4 spring onions/scallions, finely chopped; sea salt and freshly ground black pepper; 2 large red peppers, halved with stalk left, if possible, and deseeded; 6 sun-blush tomatoes, drained and finely chopped; 100 g/3½ oz/1 cup pitted black olives, drained and roughly chopped; 3 large handfuls of chopped flat-leaf parsley leaves; 5 tbsp extra virgin olive oil; finely grated zest and juice of 1 large lemon; 2 tsp hot smoked paprika; 1 tbsp olive oil, plus extra for brushing; 140 g/5 oz/heaped ¾ cup freekeh, quinoa or bulgur wheat

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Fresh and vibrant, this salad comes in a roasted red pepper shell. It’s best served warm or at room temperature, rather than refrigerator-cold, as this allows the flavours of the fresh ingredients to sing through. If you are unfamiliar with freekeh, this green wheat is picked unripe and then toasted to give it a slightly smoky flavour. The high-protein grain can now be found in many large supermarkets and health food shops.