Ingredients

• 200 g Freekeh (smoked green cracked wheat)
• 8-10 Fresh figs
• 150 g Feta cheese
• 50 g Shelled pistachios
• 1 tablespoon Honey
• 100 g Fresh arugula (rocket)
• 1/4 cup Fresh mint (chopped leaves)
• 1/4 cup Fresh parsley (chopped leaves)
• 1/2 Red onion (finely sliced)
• 2 tablespoons Olive oil (for roasting figs)
• 4 tablespoons Extra virgin olive oil (for vinaigrette)
• 2 tablespoons Fresh lemon juice
• 1 tablespoon White wine vinegar
• 1 teaspoon Sumac
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Preheat oven to 200°C (400°F). Wash and quarter the figs. Arrange them on a baking sheet, drizzle with one tablespoon of olive oil, and roast for 10-15 minutes, until slightly caramelized. Let cool.

2. 2

   Meanwhile, rinse the freekeh under cold water. In a saucepan, combine the freekeh with 500 ml of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the freekeh is tender and has absorbed most of the liquid. Drain if necessary and let cool.

3. 3

   In a small pan, heat the honey over medium heat. Add the pistachios and stir constantly for 2-3 minutes until coated and lightly caramelized. Spread them on parchment paper to cool and harden, then coarsely chop.

4. 4

   Prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, white wine vinegar, sumac, salt, and black pepper until emulsified.

5. 5

   In a large salad bowl, combine the cooled freekeh, arugula, chopped mint, chopped parsley, and thinly sliced red onion.

6. 6

   Add the cooled roasted figs, crumbled feta, and coarsely chopped caramelized pistachios to the salad bowl.

7. 7

   Pour the vinaigrette over the salad and toss gently to coat all ingredients. Serve immediately.