Giving you inspiration on making a quick easy delicious salad for the summer months. Enjoy!


Serves 6

1 1/3 cups freekeh

2 lemons, halved

1/2 cup extra virgin olive oil, plus extra to brush

1 bunch flat leaf parsley leaves, chopped

500g baby heirloom tomatoes, halved

1 red onion finely chopped

1 tbsp red wine vinegar

  1. Bring a large saucepan of water to the boil over medium heat. Add freekeh and cook for 30 minutes or until tender. Drain freekeh and set aside to cool
  2. Meanwhile, heat a chargrill pain or barbecue to high heat. Brush cut side of lemons with oil. Cook lemons, cut side down, for 2 minutes or until charred.
  3. Place freezeh in a bowl with parsley, tomato, onion, vinegar, oil and juice from charred lemons. Season and toss to serve