Maggie Beer

Warm Freekah Salad with Preserved Lemon

For more recipes like this, Join Maggie's Food Club

Step 1: Boil the freekah in water until just soft but still nutty. Drain.

Step 2: Toss with preserved lemon, quince paste, both chopped into small squares, and add lemon juice, oil and a hand full of chopped mint.

Step 3: If using the pancetta, pan fry in a hot pan with a drizzle of oil until crispy. Drain on absorbent paper.

Step 4: Dollop ricotta on top of freekah and serve with crispy pancetta if using.


  1. 90g 1 cup freekah cooked and drained
  2. 30g 1 Tbsp Preserved Lemons washed and diced
  3. 30g 1 Tbsp Quince Paste diced
  4. 20ml 1 Tbsp lemon juice
  5. 1/4 cup mint chopped
  6. 125g 1/2 cup ricotta
  7. 60g pancetta optional

Warm Freekah Salad with Preserved Lemon appears in

Add to your favourites

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox