Ancient Grains Salad

Ancient Grains Salad


  • 1 cup of freekeh (or can use farro)

  • 1 cup quinoa

  • 4 spring onions, thinly sliced

  • Handful of mint, coriander and parsley, roughly chopped

  • 1/4 cup currants

  • 2 tbsp. toasted pumpkin seeds

  • 2 tbsp. toasted slivered almonds

  • 2 tbsp. toasted pine nuts

  • Juice of 1 lemon

  • 3 tbsp. extra virgin olive

  • 2 tbsp. pomegranate molasses

  • Sea salt to taste

  • Optional extras – crumbled Feta or pan fried Halloumi


  1. To cook Freekeh and Quinoa (separately) place 2 parts water to 1 part of each grain in a pot. Place on stove, reducing the heat when boiling and remove once all water has evaporated and grains are soft (not too much) and fluffy. Allow to cool.

  2. In a bowl, add all the ingredients together and mix well.

  3. Dress with Olive Oil, Lemon Juice, Pomegranate Molasses and Salt.