Go Back
–+ servings
Freekeh Salat mit Grillgemüse
Print Recipe Rezept speichern
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 People (to fill)
Calories 357

Ingredients

For the salad

  • 180 g Freekeh
  • 260 ml Water (For Freekeh)
  • 1 red onion
  • 1,5 TL Sumac
  • 6 Radish
  • 150 g Feta or more
  • 30 g Parsley
  • 15 g Mint
  • 40 g Pomegranate seeds
  • 40 ml Olive oil
  • 3 TBSP Lemon juice freshly squeezed
  • Salt, pepper

For the grilled vegetables

  • 1 Paprika
  • 1 small Zucchini
  • 1 small Eggplant
  • 2 TBSP Olive oil

Zubereitung

  • Wash the freekeh properly in water in a bowl and then pour the water away. (Please wash really thoroughly, as sometimes small stones stray to the wheat).
  • Briefly boil washed freekeh with 1 tsp. salt in the water and then put it straight back on the lowest setting.
  • Put the lid on the pot and let the Freekeh cook for about 15 minutes. The water is completely gone at the end. Then let the Freekeh cool down.
  • Slice the pepper, courgette and aubergine lengthways. Sprinkle the aubergine slices with salt, leave to stand for approx. 10 minutes and then pat dry with kitchen paper.
  • Brush the vegetable slices with olive oil and grill on both sides on the barbecue or in a grill pan until they are well roasted and cooked.
  • Cut the onion into rings and mix with the sumac. Cut the radishes into quarters. Crumble the feta with your hands.
  • Roughly chop the parsley and mint.
  • Mix the freekeh with the grilled vegetables, herbs, feta, pomegranate seeds, olive oil and lemon juice and season with salt and pepper.

Notes

Recipe contains affiliate links.

Nährwerte

Calories: 357kcal | Carbohydrates: 37g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 33mg | Sodium: 440mg | Potassium: 172mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1074IU | Vitamin C: 15mg | Calcium: 238mg | Iron: 2mg