Cereal filler: this wheat-based salad is healthy and delicious

Serves two

Flavoured with salty feta cheese, sweet pomegranate, creamy avocado and dressed with an oregano vinaigrette. 


240g freekeh 
72g pomegranate 
80g feta 
60g cucumber 
180g Treviso lettuce
180g frisée chicory 
180g iceberg lettuce 
Two boiled eggs 
Vegetable stock 
One avocado 
32g oregano vinaigrette (see recipe below) 

Oregano vinaigrette 

120ml water 
120ml cabernet sauvignon red wine vinegar 
2.5g sugar 
10g lemon juice 
29g Maldon salt 
7.5g ground black pepper 
7.5g Worcestershire sauce 
20g Dijon mustard 
2.5g garlic powder 
400ml olive oil 
300ml vegetable oil 
0.8g spring oregano 


Wash and prepare the Treviso, iceberg lettuce and frisée chicory for the salad. Meanwhile, toast the freekeh with a drizzle of olive oil in the oven at 200°C for four to five minutes. Once toasted, add the freekeh to a small pan and cover with vegetable stock, leaving to simmer for 12 to 15 minutes then cool down in a fridge. Meanwhile, boil the eggs for 12 minutes, thinly slice the cucumber, pick the pomegranate seeds and prepare the diced feta. 

Place all the ingredients into a mixing bowl then toss with the oregano vinaigrette, then transfer into a bowl and decorate with sliced avocado and feta. 

Combine all the ingredients together into a bowl, making sure to add the oils slowly and whisk hard so that the mixture combines and does not split.