RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

• 150gm Coles Persian Fetta
• 2 cups cooked freekeh, seasoned with salt
• 1 bunch coriander leaves
• 1 bunch flat leaf parsley leaves
• 1 bunch basil leaves
• 4 sprigs of mint, stems removed
• 2 red shallots, finely sliced
• 100gm semi-dried tomatoes, roughly chopped
• 2 Lebanese cucumbers, seeds removed, peeled into ribbons
• 1/2 toasted pepita seeds

DRESSING:

• 60ml Cobram Estate Classic Extra Virgin Olive Oil
• 50ml pomegranate molasses
• 50ml lemon juice
• 1 clove garlic, finely grated
• 1 tsp. sumac
• Zest of 1 lemon
• Generous pinch of salt

METHOD :

• In a jar add all dressing ingredients and shake to emulsify, taste and adjust seasoning if required.
• In a large bowl add freekeh & shallots and toss to combine. Lay out onto serving dish.
• Using the same bowl, add herbs and cucumber ribbons, gently toss to combine. Add enough dressing to coat ingredients evenly. Lay over the top of freekeh.
• Sprinkle pepitas, semi-dried tomatoes and crumbled feta over the top of the salad and serve immediately.