Freekeh is roasted green wheat. It is harvested as a young plant and is put through a mild roasting process to take a little bit of the moisture out. 

As it is still a young plant, the protein, vitamins and minerals are higher than the mature plant. It also contains up to 4 times as much fibre as brown rice. 

This salad is a great way to showcase freekeh in a natural state using some bold flavours to enhance the overall dish. 


1 cup freekeh

2-3 cups of filtered water

1 lemon

1/2 tsp Celtic sea salt

1 tsp cumin

~ 1-2 tbsp finely sliced chives

1-2 tbsp chopped parsley

1-2 tbsp chopped mint

1 garlic clove

2-3 tbsp olive oil



2 red capsicum

1 eggplant

1 turnip

2 potatoes

1 red onion

1 sweet potato (medium)

Celtic sea salt

coconut oil (to bake)

NOTE: ingredient amounts may vary dependent on intensity of flavour desired. 



1. Place 1 cup of rinsed freekeh into a large saucepan and add in 2 cups of water. 

2. Bring to the boil, place a lid on, allowing for some air to escape, and reduce heat to a simmer. Keep watching the water level to ensure it doesn't dry out. Add more water if necessary.

3. Preheat oven to 180 C, and whilst your freekeh is cooking, roughly chop all vegetables. 

4. Add vegetables, coconut oil and pinch of salt to a baking dish, and place into the oven. 

5. Finely chop up the chives, parsley and mint and add to a small mixing bowl. 

6. Grate in the clove of garlic.

7. Add in cumin, salt, juice of 1 lemon and olive oil. Stir to combine. Allow to sit as flavours will begin to intensify. 

8. Once freekeh is cooked (soft but has some crunch), take it out and drain off any excess water.

9. Pour freekeh into a large mixing or serving bowl. Stir through herb mixture.

10. Once vegetables are cooked enough to your liking, take them out and add them to the freekeh. 

11. Toss it together and serve up while warm.