Muhammara With Herby Grain Salad Recipe | olivemagazine

Ingredients

• 200g freekeh
• flat-leaf parsley chopped
• mint leaves chopped
• ½ red onion finely chopped
• 1 lemon juiced
• 2 tbsp pomegranate molasses
• 3 tbsp extra-virgin olive oil (preferably Greek)
• walnuts toasted and chopped
• 75g feta crumbled
• flatbreads to serve
• 3 red peppers
• 50g walnuts
• sourdough (about 50g), cut into pieces
• 1tbsp extra-virgin olive oil plus a drizzle
• 2tbsp pomegranate molasses
• 1 garlic clove roughly chopped