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Freekeh Salad with Pickled Red Onions & Piquillo Pepper Dressing

Prep 20 minutesCooking 40 minutes4 people

Born in Malaysia, Scully grew up in Sydney and has worked in the Middle East, Russia and Europe. After moving to Britain in 2004, Scully began working with the Ottolenghi team in 2005 at the outpost in Islington. He moved to Nopi as head chef when the restaurant opened in 2011 and remained at the helm until last year. Scully’s first restaurant in St James’s, which opened in March this year, is his first solo venture.

recipe

40 minutes

Starter Recipes

30 minute or less

Lunch Recipes

Vegetarian Recipes

Rice & Grain Recipes

Starter

Easy

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Ingredients

400g Freekeh
½ bag mint, coarsely chopped
½ cup flat-leaf parsley, coarsely chopped
100g Piquillo Peppers
125ml Early Harvest
60ml lemon juice
1 ½ tbsp Pomegranate Molasses
3 garlic cloves, finely chopped
1 large red onion, thinly sliced
150ml Merlot Vinegar
2 tbsp sugar
½ cup Smoked Almonds, chopped

Instructions

  1. Cook the Freekeh in a large saucepan of boiling salted water until tender, about 8-10mins. Drain.
  2. For the Piquillo Pepper dressing, place the Piquillo Peppers, Early Harvest Extra Virgin Olive Oil, lemon juice, Pomegranate Molasses and garlic in a blender, season to taste and blend until well combined.
  3. To pickle the onion, rub it with sugar and salt and then soak with the Merlot Vinegar.
  4. Transfer the Freekeh to a serving dish and toss with the pickled red onions, herbs and Smoked Almonds. Drizzle with the red pepper dressing to serve

Included in this Recipe

Piquillo Peppers wood roasted

Piquillo Peppers wood roasted

Fruity peppers with no heat

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Pomegranate Molasses 500ml

Pomegranate Molasses 500ml

Molasses made from 100% Turkish Pomegranates, perfect for drizzling over baked aubergines or adding to marinades.

Merlot Vinegar

Merlot Vinegar

Single varietal premium red wine vinegar, which is blended with grape juice for a bolder flavour

Smoked Almonds

Smoked Almonds

Smoked Almonds

Freekeh

Freekeh

Freekeh has been part of Middle Eastern cuisine since at least the 1200s. It is an Arabic word that translates as 'to rub' or 'the one that is rubbed'. Great to use as a rice substitute or to add flavour to soups and salads.