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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil measured water.
What you'll need
Oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Peeler | Frying pan | Cooking pan
Cooking Instructions
Ingredients
Step 5 : Final Touches
Combine the cooked freekeh with parsley and mint, seasoning with salt and pepper to taste. Add the cherry tomatoes and cucumber ribbons, tossing gently.
450 ml Water
140 g Freekeh
50 g Pearl Onion
80 g Red Cherry Tomato
7 g Fresh Parsley
5 g Mint Leaves
110 g Fresh Lemon
140 g Cucumber
400 g Salmon Fillet
Allergens
Step 1 : Cook the Freekeh
Start by rinsing the freekeh thoroughly. Bring a pot of salted water to a boil, add the freekeh, cook uncovered for 15 minutes, then cover and simmer on low for another 15 minutes. Once done, fluff with a fork and set aside to cool.
Nutritional Information
Energy (kJ/kcal)
710
Protein (g)
52
Carbohydrates (g)
55
Fibers (g)
12
Sugar
5
Fats (g)
31
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Pan-seared the Salmon
Season the salmon with salt and pepper. Heat a pan with oil over medium heat, cook the salmon skin-side down for 4 minutes, then flip and cook until done to your preference.
Step 2 : Prep the Ingredients
Peel and finely chop the onion. Halve the cherry tomatoes, and finely chop the parsley and mint leaves, reserving some for garnish. Halve the lemon, and use a peeler to create thin cucumber ribbons.
Step 4 : Pan-fry the Onion
In a separate pan, sauté the onion in oil over medium heat until translucent and slightly golden.
Step 6 : Serve and Enjoy!
Serve the herbed freekeh on a plate, topped with pan-seared salmon. Garnish with the remaining mint leaves and a lemon slice on the side.
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