Because we are shopping at Cafe Troppo, we have discovered some new ingredients to which we previously turned up our noses as "hippy shit" and vegan nonsense. One of these is freekah. Troppo gets their freekah from the Yorke Peninsular. I am a convert. It has a lovely nutty flavour, is gently chewy and stays soft for days, unlike other grains. ( sorry to those who discovered this years ago! )
We had clearly bought too many zucchini and finding interesting ways to cook with these lovely vegetables is always a challenge. Raffaele's mother would flour them then dip them in egg and fry them in olive oil, so that's what we did with the last remaining one in the crisper.
They went together beautifully.
Freekah Salad
A cup of freekah
1 litre of water
1 onion finely chopped
A handful each of toasted pine nuts, sultanas, roughly chopped flat leaf parsley and basil ( or mint)
Boil the freekah in the water for 15-20 minutes until just tender.
Saute the chopped onion in olive oil.
Let the freekah cool then add all the other ingredients and season with salt and pepper.
For the dressing
Whisk together 4 tablespoons of olive oil, one and a half tablespoons of pomegranate molasses, a pinch of salt and a dash of red wine vinegar.
Dress the salad, mix well.
