Pomegranate and freekeh salad with herbs

A tasty freekeh salad inspired by the Biblical Book of Ruth! With pomegranate seeds, fresh herbs and a zingy dressing, it’s a delicious Shavuot or Summer side dish.

Shavuot is synonymous with dairy foods like cheesecake, blintzes and cheese strudel. While they are all delicious, there’s no mention of cheesy goodness either in the descriptions of Shavuot in the Torah, or in the Book of Ruth (Megillat Rut) that is traditionally read on the festival.

A few years ago I was invited to a dinner on Erev Shavuot. In honour of the tradition of Tikkun Leil Shavuot – where we stay up late learning – each guest was asked to prepare a short talk about Megillat Ruth. We could choose any aspect we liked, regardless of how tangential. Naturally, I looked for the food connection!

Megillat Rut – the Book of Ruth

The Biblical Book of Ruth, called Megillat Rut in Hebrew, is traditionally read on the festival of Shavuot. It tells the story of Ruth, a Moabite woman who, following the death of her Jewish husband, accepts the Israelite people and their G-d as her own. She famously tells her mother-in-law Naomi, “Where you go I will go, and where you stay I will stay. Your people will be my people and your G-d my G-d. Where you die I will die, and there I will be buried.”

While it’s a great story with a happy ending, sadly, there is very little mention of food in the Book of Ruth. However there is one instance when Ruth is gleaning in Boaz’s field, and he invites her to sit and eat with him.

Boaz gives Ruth קָלִ֔י (kali) – “roasted grain”, which according to the Encyclopaedia of Jewish Food is identical to freekeh (also called frikeh or farik).

What is freekeh?

Freekeh is made by roasting immature barley or wheat grains. The grains are harvested when still green and allowed to dry out in the sun. They are then either roasted in a pan, or set on fire, to burn off the chaff. Because the grains have a high moisture content, the main part of the grain does not burn, but does take on a delicious smoky flavour.

Traditionally, kali or freekeh was produced from barley grains shortly after Pesach, and from wheat at around Shavuot. However today only freekeh made from wheat is produced commercially. You can find it in whole foods stores, Middle Eastern groceries, and some supermarkets.

It’s delicious in soups, salads, pilafs and other dishes, or just as a tasty side dish in place of rice, couscous or other grains.

Freekeh salad for Shavuot

Given the connection of this tasty grain with the festival of Shavuot, I decided to make a yummy freekeh salad to serve as part of our YomTov menu. I tried to consider what other ingredients would have been available in the time of Ruth – around 1100 BCE.

There are numerous native plants and trees in Israel and the surrounding area which have been eaten since antiquity. These include:

• Grapes, which were also used to make wine and vinegar
• Olives, used for oil
• Figs, eaten both fresh and dried
• Pomegranates, used raw and cooked into sauces
• Dates, eaten fresh and dried, and used to prepare ‘date honey’ or silan
• Fresh herbs, including hyssop (za’atar), wild thyme, rosemary, mint, marjoram and others
• Wild leeks, onions and garlic
• Nuts, such as almonds, walnuts and pistachios

And while they probably didn’t make cheese blintzes, our biblical ancestors would also have eaten yogurt and soft cheeses similar to labne and feta, made from goats’ and sheep’s milk.

Delicious freekeh salad with pomegranate

I decided to include pomegranates in my freekeh salad, because they have a delicious sweet-sharp flavour, as well as adding a pretty pop of colour! The dressing includes pomegranate syrup (pomegranate molasses) to really bring out the fruity taste.

I also added loads of fresh herbs – mint, parsley and chives. Since my garden chives are in full flower, I used some of the chive blooms as a beautiful floral garnish for this salad. Everything seems to be adorned with flowers at Shavuot time!

The simple dressing of olive oil, lemon and pomegranate molasses with just a pinch of salt, brings out the lovely smoky, nutty flavour of the freekeh, without being overpowering.

Ingredients in pomegranate and freekeh salad

To make this delicious dish yourself you will need:

• Freekeh – of course!
• Fresh pomegranate seeds – you can use a whole pomegranate and take out the seeds yourself, or buy them ready prepared which is super-convenient!
• Fresh herbs – mint, parsley and chives
• Olive oil
• Pomegranate syrup – or you can use date syrup or even a thick balsamic vinegar
• Lemon juice to sharpen the dressing – optional, but you might need it if you’re using date syrup
• Chive flowers, mint leaves and/or lemon slices for garnish – optional

Quick and simple freekeh salad

As well as being delicious, this salad is also pleasingly quick and easy to prepare.

The freekeh needs to cook in boiling water for around 15 minutes. This gives you all the time you need to wash and chop the herbs, measure out the pomegranate seeds, and make the dressing.

Once the freekeh is cooked, simply drain and rinse in cold water, and then mix everything together. A few moments work to put it on a plate or in a bowl, and add a garnish, and you’re all set!

What to serve with freekeh salad

I love grainy salads as part of a buffet lunch or mezze style meal with lots of other items to choose from. Some ideas of other dishes to serve alongside this salad include:

• Leafy salads with crisp lettuce, mixed leaves, baby spinach etc.
• Raw vegetable salads like Israeli chopped salad, French carrot salad or red cabbage salad
• Cooked vegetable salads such as Swedish beetroot salad, summer bean and pea salad or Moroccan carrot salad
• Dips like humous, baba ganoush, or this creamy feta cheese dip
• Quiches, kugels, bourekas or pies
• Savoury muffins (or vegan savoury muffins)
• Cold fish dishes such as fried gefilte fish balls, parsley topped salmon or a smoked fish platter

All of these things can be prepared ahead of time, so it’s easy to put together a delicious spread when mealtime rolls around! I love this kind of meal for a Summertime Shabbat lunch, or a festive get-together for Shavuot. It’s also a great approach to any Summer entertaining, whether it’s an evening barbecue or a Sunday brunch in the garden.

Shavuot recipes – no cheese required!

I hope you agree that while this salad doesn’t contain any dairy products, it’s still a delicious addition to your Shavuot menu – and even a bit traditional!

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📖 Recipe

Freekeh salad with pomegranate and herbs

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A delicious grainy salad made with freekeh, pomegranate seeds, mint, chives and parsley.

5 from 9 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Salad, Side Dish

Cuisine Jewish, Middle Eastern

Servings 4

Calories 221 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 150 g freekeh
• 75 g pomegranate seeds
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped/snipped fresh chives
• 2 tablespoon extra virgin olive oil
• 2 tablespoon pomegranate molasses (or use date syrup or a thick & sweet balsamic vinegar, see note)
• pinch salt (or to taste)
• ½ lemon – juice only (optional, see note)
• Edible flowers e.g. chive flowers, lemon slices, mint leaves etc for garnish

Instructions

 

• Put the freekeh in a saucepan with 550ml (approx. 2 cups) cold water and a pinch of salt. Bring to the boil and simmer for 15 minutes until just cooked.
• Meanwhile, make the dressing. In a medium mixing bowl, whisk together the evoo, pomegranate molasses and salt. Taste the dressing and if you prefer it to be sharper, add a little lemon juice. Pomegranate molasses should have a sour note as well as sweetness, so you may not need the lemon juice. However if you have substituted date syrup, you will probably need some lemon.
• Once the freekeh is cooked, drain well and rinse with cold water to remove any excess starch and cool the grains down. Shake off any excess water, then add the cooked freekeh to the bowl with the dressing. Mix well to coat the grains.
• Add the chopped herbs and pomegranate seeds, and mix well to thoroughly incorporate. Taste and adjust the salt if necessary.
• Transfer the freekeh salad to a serving bowl or plate and garnish with lemon slices, mint leaves and edible flowers as desired.

Notes

If you don’t have pomegranate molasses, you can substitute either a thick and sweet balsamic vinegar (or balsamic glaze), or date syrup (silan).

You may need to add a little lemon juice, especially if you use date syrup, to get the balance of sweet and sour flavours in the dressing.

Nutrition

Nutrition Facts

Freekeh salad with pomegranate and herbs

Amount per Serving

Calories

221

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Sodium

 

2

mg

0

%

Potassium

 

59

mg

2

%

Carbohydrates

 

33

g

11

%

Fiber

 

5

g

21

%

Sugar

 

7

g

8

%

Protein

 

8

g

16

%

Vitamin A

 

170

IU

3

%

Vitamin C

 

4

mg

5

%

Calcium

 

26

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword freekeh, herbs, pomegranate

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More delicious grain salad recipes

I love a hearty grain salad. I think it’s a great way to add a carbohydrate side dish without relying on bread or potatoes (again). Some other yummy grainy salads include:

• Giant couscous salad with fresh herbs and crunchy nuts
• Tabbouleh salad with freekeh
• Roasted vegetable and barley salad with creamy tahini dressing
• Mejadara – Middle Eastern rice and lentils (can be served hot or cold)

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