Freekeh with Balsamic Glazed Red Onion, Pecans, Feta and Fig
A friend recently asked me about Middle Eastern cuisine and how adaptable it is for the vegetarian (well in her case vegan) diet, and being who I am, I went on a rant on how fantastic this vast region's food is. I am hardly an expert, and won't claim to know the nuances between countries. All I am familiar with are the quintessential spices of the region such as za'atar, harissa, mint, sumac, cumin, cinnamon and paprika and the wonderful layers of texture of varied grains, nuts, pulses and herbs. Of course meat, like in most places, plays a role. There is falafel and hummus, yet because there is such an incredible array of textures, flavours, ingredients, what have you, it is perfect for a meatless diet beyond those classics. As a Swede, the flavours of cinnamon, honey, cardamom, mint, nuts and dried fruits reminds me so much of Swedish fika favourites such as cinnamon rolls, cardamom cake and toscakaka (an almond cake). I suppose we have the vikings to thank for bring those flavours to the Nordic region. After this conversation, I was determined to find some authentic recipes to make at home. I stumbled upon the lovely blog Dirty Kitchen Secrets run by Lebanese-American, Bethany Kehdy, and decided to do my own version of her Warm Freekeh salad.
Ingredients
1 tbsp of olive oil
2 red onions, finely sliced
100g of freekeh
approx. 50g of feta, a few good chunks per person
a pinch of allspice
a pinch of cinnamon
juice of half a lemon
a handful of mint, roughly chopped
5 dried, good quality figs, chopped
a generous handful of toasted pecans, about 1/4 cup
about 1/2 cup of cherry tomatoes, sliced into half
1 tbsp of balsamic glaze (or for a more authentic version, pomegranate molasses)
salt and pepper
Preparation
- Add the freekeh to a small sauce pan with 500ml of water. Add a tbsp of olive oil and a tsp of salt. Cook for 15 minutes and then set aside.
- In a pan, sauté the onions on a medium heat and stir every so often until golden, about 10-15 minutes.
- Then add the cherry tomatoes and balsamic glaze. Season with salt and pepper. Add the pinch of cinnamon and allspice.
- Continue to cook for about 1-2 minutes. You want the tomatoes to be warmed through.
- Meanwhile, chop the nuts, mint and figs.
- Add the figs, tomato and onion to the freekeh. Add the lemon juice and stir. Taste the freekeh and adjust any seasoning if necessary.
- Just before serving, garnish with the nuts, feta and fresh mint. Drizzle with some walnut oil and extra balsamic glaze.
- Enjoy!
