Freekah Tabouleh

Freekah Tabouleh recipe - The Cooks Pantry


Matt Sinclair


4 people


  • 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


  • 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


  • 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.

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