For those of you who are not familiar with “sumac” here’s the definition: its a powder made from the fruits of the flowering plant Rhus coriaria. It is generally used in Middle Eastern and south Asian cuisine.
Sumac has very high antioxidant levels. It helps lower blood sugar levels and sumac juice is high in vitamin C.
This spice has a tangy, lemony taste and can be used with fish, meat and salads.
I bought my sumac from Borough Market in London. However, if you do not find it locally, you can get it online.
In this simple freekeh salad I used sumac to give the salad a fresh citrussy flavour.
This is a very light and simple salad. It can be used as a standalone for lunch or supper or as a side served with grilled fish or meat.
- 200 grms Greenwheat Freekeh
- 2 tsps Lebanese Sumac
- 1 telegraph cucumber
- 15 teardrop cherry tomatoes
- 2 spring onions
- 3-4 sprigs fresh mint
- 1 lemon
- 3 tbsps extra virgin olive oil
Boil freekeh grains in 200ml of water for 15 minutes (or according to packet instructions).
Drain the grains and stand them in a colander to cool down whilst you're preparing the other ingredients.
Rinse the tomatoes and mint and scrub the cucumber and lemon.
Cut the tomatoes into quarters and chop the mint. Cut the cucumber into small cubes and slice the white part of the spring onions.
Put the freekeh into a salad container and add the chopped ingredients - mix well.
Grate the lemon rind and extract lemon juice. Add the rind to the freekeh mixture and put the lemon juice in a screw-top jar.
Add 3 tbsps extra virgin olive oil to the lemon juice, 2 tsps sumac and salt and pepper to taste. Close the jar and shake well.
Divide the salad into four portions and serve each portion with 2 tbsps of sumac dressing.
Some facts about freekeh - it has four times the amount of fibre as brown rice and twice the amount of protein as white rice. It's a low GI food which means it keeps you full for longer. Freekeh is also high in magnesium, potassium, calcium and iron.