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IngredientsEdit

Freekah, barberry and labne

Dressing

  • Pomegranate molasses
  • 50ml Olive oil
  • Dash of red wine vinegar
  • 2 tsp sumac
  • Lemon juice to taste

Flat breads to serve

DirectionsEdit

Combine the onion, lemon, herbs and cranberries in a large bowl and toss to combine.

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 and the feta.

For the pomegranate dressing, whisk ingredients in a small bowl to combine, then season generously. Add the lemon juice to taste, or squeeze over at serving if you would prefer.

Source

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