Matt Sinclair's Freekah Tabbouleh

Matt Sinclair's Freekah Tabbouleh

Cooking time


1. In a jar add all dressing ingredients and shake to emulsify, taste and adjust seasoning if required.

2. In a large bowl add freekeh, shallots and semi-dried tomatoes and toss to combine. Lay out onto serving dish.

3. Using the same bowl, add herbs and cucumber ribbons, gently toss to combine. Add enough dressing to coat ingredients evenly. Lay over the top of freekeh.

4. Sprinkle pepitas and crumbled fetta over the top of the salad and serve immediately.

Ingredients Chevron Icon

1 bunch coriander leaves

1 bunch flat leaf parsley leaves

1 bunch basil leaves

2 cups cooked freekeh, seasoned with salt

2 golden shallots, finely sliced

100gm semi-dried tomatoes, roughly chopped

2 Lebanese cucumbers, seeds removed, peeled into ribbons

150gm Persian fetta

1/2 toasted pepita seeds


60ml Cobram Estate Robust Extra Virgin Olive oil

50ml pomegranate molasses

50ml lemon juice

1 clove garlic, finely grated

1 tsp. sumac

Zest of 1 lemon

Generous pinch of salt