Freekeh Salad with Baked Flat Mushrooms | MushBoom

Ingredients

• 2/3 cup freekeh, rinsed
• 3 cups water
• 1/2 teaspoon salt
• 4 large flat mushrooms
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh thyme leaves
• 4 tablespoons olive oil
• 100 g Perino tomatoes, quartered
• 1/2 medium red onion, finely diced
• 1/2 cup mint leaves, finely chopped, plus extra to garnish
• 1/2 cup parsley, finely chopped
• 1/4 cup sultanas, roughly chopped
• 2 tablespoons lemon juice
• salt
• pepper
• 70 g goats’ cheese or fetta
• 1/3 cup pomegranate seeds (optional)