Freekeh Salad with Pickled Red Onions & Piquillo Pepper Dressing

Step  0: Cook the Freekeh in a large saucepan of boiling salted water until tender, about 8-10mins. Drain.
Step  1: 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.
Step  2: To pickle the onion, rub it with sugar and salt and then soak with the Merlot Vinegar.
Step  3: 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

Prep: 20 minutes
Cook: 40 minutes

Easy

Serves 4 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.

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

Method

Step 0: Cook the Freekeh in a large saucepan of boiling salted water until tender, about 8-10mins. Drain.
Step 1: 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.
Step 2: To pickle the onion, rub it with sugar and salt and then soak with the Merlot Vinegar.
Step 3: 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

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