Freekeh salad As mentioned elsewhere in this issue, a Mediterranean diet high in vegetables and unrefined carbohydrates is good for your health. Try these tasty recipes that make the most of fresh ingredients, and taste good, too! ingredients 200g freekeh, pearled spelt or pearledbarley 1 litre water Salt and freshly ground black pepper 5 tbsp olive oil 4 spring onions, finely chopped Seeds 1 pomegranate Handful flat-leaf parsley, roughly chopped Handful mint, roughly chopped 1 tbsp pomegranate molasses 2 tbsp pistachios, roughly crushed method 1 Put the freekeh and water in a pan, together with one teaspoon of salt and one tablespoon of the olive oil. Bring to the boil, then turn down to a simmer and cook for 15 minutes, until just tender. Drain and allow to cool. 2 When cool, mix the freekeh with the spring onions, pomegranate seedsand herbs, and season with salt and pepper. 3 Whisk the remaining four tablespoons of olive oil and the pomegranate molasses with a pinch of salt, and dress the salad with it, mixing gently. Serve topped with pistachios.