Oh, how I’d love to slip away to Melbourne for a weekend! Alas! Quick visits to Australia are out of reach for most of us in the Northern Hemisphere. But all is not lost. My memories and pictures bring me back to the mosaic floors of Melbourne’s elegant covered passages and its iconic street art. And in my Kentucky kitchen, I revisit a stunning meal shared with my good friends Stephanie and Jeremy.
Each and every dish at Rumi Restaurant was exquisite—creamy labne, cheese-filled pastry “cigars”, meatballs in tomato and saffron sauce. But one dish stood out, and I’ve been recreating it for months. Each time it evokes early Australian autumn, merriment, and friendship. This salad is made with a Middle Eastern grain called freekeh. Chewy and slightly nutty, freekeh is a substantial grain. Serve it as a vegetarian main or in verrines as a savory-sweet starter. The juicy grapes beautifully juxtapose the tart feta. The pomegranate molasses lends a slight, deep sweetness. The parsley adds a vegetative touch that unifies the salad.
Freekeh, Grape, and Feta salad comes together fairly easily and has the power to awaken memories. Bon appétit!
Freekeh, Grape, and Feta Salad
Inspired by a salad at Rumi Restaurant in Melbourne, Australia, my freekeh salad is a fresh autumn side dish or vegetarian entrée. Freekeh is not readily available in my area, but I did find it online. I believe that farro or coarse bulgur would make fine substitutions. The pomegranate molasses is a must, so don’t...
- Category: Asian Inspired, Bowls, Cheese, Dinner, Food for Travel, Grains, Lunch, Salads, Small Bites
Ingredients
- 1 c freekeh
- 3/4 c red grapes, halved
- 1/3 c feta, crumbled
- 1/4 c sliced almonds, toasted
- 1 handful Italian parsley leaves, chopped
- 1/3 c extra virgin olive oil
- 2 tbsp. red wine vinegar
- 1 1/2 tbsp. pomegranate molasses
- salt
Instructions
- Heat a heavy, medium-sized saucepan over medium-high heat and add freekeh. Toast in the dry pan, stirring, until the grain smells toasty, about 2 minutes.
- Add 2 cups of water and a three-finger pinch of salt to the saucepan. Bring to a boil.
- Reduce heat to low, cover and simmer for 20-25 minutes, until water is absorbed. Remove from heat and uncover. Tie a clean dishtowel over the lid and place it on the saucepan. Let it sit for 10-15 minutes. Then, uncover and allow the freekeh to cool for at least 10 minutes.
- As grains cool, make your dressing. In a medium-sized bowl, combine olive oil, red wine vinegar, pomegranate molasses, and a pinch of salt. Whisk to blend.
- Once grains have cooled, add to a large bowl and use a fork to mix with parsley, almonds, feta, grapes, and a generous pinch of salt. Pour dressing, incorporating it as you pour. Once salad is evenly dressed, taste for seasoning.