Jammed packed with wholesome grains, nuts and seeds and with added rainbow chard and herbs to balance the freshness, this is a delicious vegetarian salad ready to be devoured.
Bring to boil 2 cups of water in a small saucepan. Add one cup of freekeh and boil it on medium heat for 35-40 minutes. When done, drain the freekeh in a colander and run under cold water to stop the cooking process. Set aside for assembly.
Wash rainbow chard thoroughly and cut stalks and leaves into approximately 2 cm pieces. Bring a medium sized saucepan of water to the boil. Add the rainbow chard and boil for 2 minutes. Drain from the pot and run under cold running water to stop the rainbow chard from further cooking. Pat dry and set aside for assembly.
Wash cherry tomatoes and cut them in half lengthwise.
Wash and chop 2 sprigs of scallion (spring onion) into 0.5cm rounds.
Roughly chop pistachio and almonds.
Roughly chop parsley.
Over a medium-hot heat, dry toast pistachio kernels, almonds, sunflower seeds and pepitas in a medium sized fry pan until lightly brown. It will take about 1-2 minutes.
Assembly
In a large mixing bowl, add rainbow chard, freekeh, scallion (spring onion), pistachio, almonds, sunflower seeds, pepitas, parsley and dried cranberries. Mix together.
Dress with extra virgin olive oil and pomegranate molasses.
Season with salt and cracked pepper.
Taste salad and see if flavours need adjusting. If you prefer your salad more tart, add another teaspoon of pomegranate molasses.
Transfer to a pretty serving bowl for the table.
Notes
If you can’t find rainbow chard, you can substitute with kale but it won’t be as pretty in colours.
The mix of nuts and seeds can vary. You can substitute with what you might have in your pantry.
Pomegranate molasses can be found in Middle Eastern grocery stores but otherwise pomegranate molasses substitute that could work is balsamic glaze. Pomegranate molasses is slightly more tart than balsamic glaze so you may need to adjust flavours.
Can prepare salad in advance and be easily transported.