Smoked salmon and freekah salad

I read that Australians consumed record amounts of salmon as part of Easter celebrations.  So if you have any leftovers this salad may be a great way to break through the haze of Easter chocolate and sugar.

This was the salad I chose to make for my birthday lunch and it features smoked salmon, freekah, lentils, pomegranate and spinach.

I was happy to recently read that Matt Preston recommended pairing freekah with other smokey flavours such as smoked salmon as I have here  The flavour combo here also shares some similarities to the famous Hellenic Republic's Cypriot grain salad.  We must be on the right track.

I cooked the freekah a little differently this time.  I bought a large saucepan of water to the boil, added the rinsed freekah and cooked for 30 minutes and then rinsed and drained.  I found this method to be quicker and easier than the absorption method suggested on the packet.

I was disappointed with the colour of the pomegranates arils when I cut it open, they were on the browner side.  Does anyone know how to pick the best and freshest pomegranate? But they still added the required pop and zing to the dish.  

I think I'll use the leftover pomegranate to try to re-create the roasted cauliflower, Israeli cous cous and pomegranate salad we had as part of the tasting menu at Bayte, the Lebanese restaurant I selected for my birthday dinner. 

You could leave the smoked salmon out and serve it with a salmon fillet.  I also added some chickpeas to the left overs to fill it out so I had enough for lunch for a couple of days.

Smoked Salmon Freekah Salad

Ingredients

• 100g smoked salmon
• 200g freekah
• 400g tin brown lentils, drained and rinsed
• 50g pine nuts
• 50 g slivered almonds
• 3 tbsp pomegranate seeds
• 2 tbsp olive oil
• 1 lemon, zest and juice
• salt & pepper
• 50g feta
• 2 cups baby spinach

Cooking Directions

1. Rinse the freekah under running water. Bring a large pot of salted water to the boil and cook the freekah for 30 minutes or until tender. Drain, rinse and place in serving bowl.
2. Toast pine nuts and slivered almonds in dry pan until they just start to turn golden. Add to serving bowl.
3. Also add 3/4 of the smoked salmon, lentils, baby spinach and pomegranate seeds and mix well.
4. Combine oil, lemon juice and lemon zest in a small jar and shake to mix. Season with salt and pepper to taste.
5. Pour over the dressing and top with the remaining smoked salmon and crumbled feta.
6. Serve and enjoy.

Linking up with Fabulous Foodie Fridays - check it out for some great recipe inspiration.

Keep smiling

Dani x