This post is in collaboration with Cobram Estate
There’s something about grain salads that just scream Christmas lunch to me, and this freekeh and buckwheat pomegranate salad is no exception. It’s colourful, delicious and even healthy – which I know isn’t necessarily a requirement for Christmas day!
Cobram Estate extra virgin olive oils had been my go-to for years (well before they took me on a tour!) so when they offered to send me some oils to use in a recipe I said yes straight away! That tour did however really highlight why choosing extra virgin olive oil is so important. You know exactly what is in the bottle and how it was produced (no chemicals, no blends) and you also know it still has all the health benefits present. Plus, it tastes better!
So, on to the recipe!
- 1 cup freekeh
- 3/4 cup buckwheat kernels
- 6-8 Medjool dates
- 1/2 cup pistachios
- 1/2 cup slivered almonds
- Bunch flat leaf parsley
- 1/2 red onion
- Seeds of 1 pomegranate
- 1 clove garlic
- 1/3 cup extra virgin olive oil (I used the Cobram Estate Classic EVOO)
- Juice of half a lemon
- 2tbs pomegranate molasses
- Salt and pepper
- Combine the freekeh with 3 cups of cold water in a saucepan with a pinch of salt. Bring to the boil then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until the liquid has been absorbed and the grain is tender
- Combine the buckwheat kernels and 1 cup of cold water in a saucepan with a pinch of salt. Bring to the boil then reduce to a simmer and cook for 12-15 minutes, until tender
- Drain both grains and place in a bowl to cool
- Meanwhile, pit the dates and roughly chop. Set aside
- In a heated fry pan, toast the pistachios and slivered almonds until lightly golden then set aside
- Finely dice the red onion and chop the parsley
- Combine grains, dates, nuts, red onion and parsley in a bowl and toss well to combine. Spoon into a serving dish
- Remove the seeds from the pomegranate and sprinkle over the salad
- Mince the garlic and combine with the oil, lemon juice and pomegranate molasses. Shake well to combine then season with salt and pepper. Dress the salad when you are ready to serve it
It’s quite possibly simply because this freekeh and buckwheat pomegranate salad contains both red and green ingredients that it screams Christmas to me, but it definitely does! I do love having at least one grain salad as part of our Christmas day menu and this one might make an appearance this year!
It also makes a fantastic work lunch as it keeps well and is definitely filling enough to keep you from the dreaded 3pm slump. Plus, it’s delicious and healthy – what a combo!
For salads like this where the dressing is kept super simple (which is most of my salads to be honest!) it definitely is improved by using a high quality extra virgin olive oil. The Cobram Estate flavoured oils are excellent for this – I use both the lemon and herb versions for dressings all the time. Plus then you’re getting an added hit of antioxidants into your meal too!