Begin by adding olive oil into a medium saucepan and place on a medium-high heat. Then add the garlic and cook until lightly coloured, followed by the freekeh, allspice and cinnamon. Cook for a further 30 seconds, stirring constantly.
Add 270mL vegetable stock, half a teaspoon of salt and a good grind of black Pepper and bring to the boil. Once boiled, cover saucepan and turn the heat to low and simmer for 40 minutes or until tender. When complete, remove the lid and leave to cool.
Put the cucumber, onion, vinegar and a pinch of salt into a large bowl and toss to combine. Leave to pickle for 5 minutes, then add the cold freekeh, herbs, lemon juice, remaining olive oil, a pinch of salt and a good grind of black pepper. Mix well, then transfer to a platter.
Sprinkle with the sumac and serve.
This recipe can also be created using our cracked grain or cooked wholegrain freekeh. Simply follow preparation instructions on pack.
Ingredients listed below are based on 4 servings
|150g Wholegrain Freekeh||AUD $|
|270mL Vegetable Stock||AUD $|
|4Tbsp Olive Oil||AUD $|
|3||Garlic cloves – crushed||AUD $|
|¾ Tsp Ground allspice||AUD $|
|½ Tsp Ground cinnamon||AUD $|
|Salt and black pepper||AUD $|
|500g Cucumbers - sliced||AUD $|
|1||Red onion - sliced||AUD $|
|2Tbsp Cider vinegar||AUD $|
|30g Parsley – chopped||AUD $|
|20g Mint leaves||AUD $|
|2Tbsp Lemon juice||AUD $|
|1Tsp Sumac||AUD $|
Total Cost per serve: AUD $ 0.00
Sell Price per serve: AUD $
Margin per serve: AUD $
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Total Costs (0 Serves): AUD $
Total Profit (0 Serves): AUD $