Freekeh Salad with Pickled Red Onions & Piquillo Pepper Dressing
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.
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
- Cook the Freekeh in a large saucepan of boiling salted water until tender, about 8-10mins. Drain.
- 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.
- To pickle the onion, rub it with sugar and salt and then soak with the Merlot Vinegar.
- 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
Fruity peppers with no heat
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
Molasses made from 100% Turkish Pomegranates, perfect for drizzling over baked aubergines or adding to marinades.
Single varietal premium red wine vinegar, which is blended with grape juice for a bolder flavour
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.