Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.
Recipe information
Total Time
1½ hours
Yield
4 Servings
Ingredients
Preparation
Step 1
Cook freekeh in a large saucepan of boiling salted water until tender, 45–50 minutes; drain, shaking off as much water as possible. Spread out on a rimmed baking sheet and let cool.
Step 2
Meanwhile, toast pumpkin and sunflower seeds in a small dry skillet over medium heat, tossing often, until pumpkin seeds begin to pop and sunflower seeds are golden brown, 5–8 minutes; transfer to a plate and set aside.
Step 3
Whisk lime zest, lime juice, oil, and fish sauce in a large bowl. Add freekeh, onion, 4 scallions, 1 cup cilantro, and 1 cup mint and toss to combine; season with salt, pepper, and more lime juice, if desired.
Step 4
Top salad with more scallions, cilantro, and mint just before serving.
Step 5
DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
