Summer Grain Salad with Radish, Fig, Mint & Pistachio

by Karen Mordechai




You'll need

  • 1 red onion, finely chopped
  • 1-2 radishes, finely sliced
  • ½ cup cilantro, roughly chopped
  • ½ cup parsley ,roughly chopped
  • ½ cup mint leaves
  • 6 figs, sliced in quarters
  • ½ cup pistachios, toasted & chopped
  • 7oz Freekah, rinsed
  • 2 Tablespoons pomegranate molasses
  • 3 tbsps Olive oil
  • Dash of red wine vinegar
  • 2 tsp sumac
  • Lemon juice to taste

Here's how

  1. Combine the onion and radishes in a large bowl and toss to combine.
  2. Bring a saucepan of water to the boil add freekah, and cover the saucepan with a lid. Reduce the heat to low, and cook until freekah is tender and water evaporates (25-30 minutes), drain and transfer to a bowl to slightly cool. Once cooled add the bowl with the remaining ingredients.
  3. For the pomegranate dressing, whisk molasses, olive oil, red wine vinegar, sumac in a small bowl to combine, then season generously. Add the lemon juice to taste, or squeeze over at serving if you would prefer. Add herbs, pistachios and figs.

About the Author

Karen Mordechai

Sunday Suppers is a communal cooking center in Williamsburg Brooklyn. Through shared meals and the act of cooking communally we celebrate the traditions of food and community. The food is seasonally focused market fresh. We work with local artisans and crafters to create monthly dinners in our... Read Full Bio

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