- 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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