1 1/2 cups water
salt & pepper to season
1/4 cup olive oil
1/4 cup fresh lemon juice
Mint and parsley leaves and spring onions
3 tablespoons pomegranate molasses
Place the freekeh, salt and oilve oil into a pot, add water and bring to the boil on a medium heat before allowing to simmer and cook for 16 minutes. Drain and allow to cool.
When cooled, mix together the freekeh with the spring onions, pomegranate seeds and herbs, and season with salt and pepper. Finish off by mixing together olive oil, salt and the pomegranate molasses.