Matt Sinclair's Freekah Tabouleh

Matt Sinclair's Freekah Tabouleh

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 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, semi-dried tomatoes and crumbled feta over the top of the salad and serve immediately.

Recipe from Matt Sinclair, The Cook's Pantry

Ingredients Chevron Icon

150gm Persian Fetta

2 cups cooked freekeh, seasoned with salt

1 bunch coriander leaves

1 bunch flat leaf parsley leaves

1 bunch basil leaves

4 sprigs of mint, stems removed

2 red shallots, finely sliced

100gm semi-dried tomatoes, roughly chopped

2 Lebanese cucumbers, seeds removed, peeled into ribbons

1/2 toasted pepita seeds


60ml Cobram Estate Classic 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