1 cup freekeh
Kosher salt to taste
3 to 4 tablespoons lemon juice + more to taste
3 to 4 tablespoons extra virgin olive oil, to taste
Freshly ground black pepper, to taste
1 to 2 ears corn, cooked brieﬂy, kernels removed
½ pint grape or small cherry tomatoes, halved (about 1 cup)
3 tablespoons chopped dill, or to taste
3 tablespoons chopped green onion
3 tablespoons chopped curly-leaf parsley
1 cup peeled, seeded, chopped cucumber
¾ to 1 cup chopped cooked chicken or canned tuna
Couple large handfuls of baby arugula (or chop larger leaves)
2 ounces feta cheese, small crumbles
- Cook freekeh in a generous amount of well salted water as you would pasta, until the grains are tender but still have some bite. 20-25 minutes for cracked, 40-45 minutes for whole.
- Add lemon juice, olive oil, salt and pepper to taste, then stir in the remaining ingredients. Taste; add more lemon juice, olive oil, salt and pepper if desired.
Recipe courtesy of Freekehlicious, LLC / Thomasina Nista. Food styled by Lynne Char Bennett. Photo by Craig Lee, The Chronicle / SF.