Freekeh & Mangold Salad

Freekeh & Mangold Salad

by: Ruth Nieman

Serves: 6 – 8

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Food writer Ruth Nieman is inspired by the culinary and viniculture of Israel’s diverse cuisine. 

Her books, recipes and writing is packed with flavour, culture and history from the ancient land and can be tasted at Cultural Bites. 

Ingredients

• 1 cup/180g freekeh

• 2 cups/500mls vegetable stock or boiling water

• 4 tablespoons / 60mls extra virgin olive oil

• zest & juice of 1 lemon

• 1 bunch of spring onions, finely sliced including green stems

• 1 tablespoon/15g butter

• 4 cups/120g mangold (chard)

• 1 teaspoon baharat

• ½ cup/30g flat leaf parsley

• ½ cup/30g mint

• ½ cup / 75g pistachios, roughly chopped

for the labane:

• ½ cup/150mls labane or natural yoghurt

• 2 teaspoons of za’atar leaves

• 2 teaspoons olive oil

• ½ lemon, juiced

• salt & pepper

Directions

1. Place the freekeh in a bowl & cover with cold water for 5 minutes, drain & rinse under cold water to remove the chaff & grit, place in a medium saucepan add the vegetable stock or water to completely cover, bring to a boil, then reduce the heat to a simmer for 20-25 minutes until the freekeh is tender & the liquid has absorbed into the grain, remove from the heat, place a tight-fitting lid on the saucepan & leave to steam for a further 15 – 20 minutes whilst cooling.

2. Place the freekeh in a large serving bowl, add 2 tablespoons of the extra virgin olive oil, zest & juice of the lemon and plenty of sea salt & coarsely ground black pepper, mix to combine & set aside.

3. Place the remaining oil & butter in a large frying pan over low heat, & add all the spring onions & cook for 5 minutes until soft, then add the mangold & stir for 2-3 minutes until wilted but still green & vibrant, add the baharat & season with salt and pepper, remove from the heat & add to the freekeh with juices.

4. Mix the labane or yoghurt with the za’atar, olive oil & lemon juice, season with salt & pepper & set aside.

5. Roughly chop all the fresh herbs & pistachios & mix into the freekeh, combining all together, top with labane, some extra lemon zest, a sprinkling of za’atar & some chopped pistachios.

6. Serve at room temperature.

Variations & Ideas:

Mangold is also known as chard; however, it can be substituted for spinach, kale or any wild edibles of the land.

If you cannot find fresh za’atar, oregano can be used instead or try za’atar spice mix, which is more accessible and gives a more earthy flavour.

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