This freekeh mushroom salad is seriously delicious and when paired with our homemade pea hummus, it’s super comforting over the winter months. Freekeh is a delicious and hearty grain packed with fibre and protein. It’s not gluten-free but does not cause as much digestive upset as some gluten-containing grains. It contains prebiotics that make it easier to digest and actually help to fuel the beneficial bacteria in your gut.

Serves 3-4 | Ready in 45 minutes


Green Pea Hummus:
1 cup blanched frozen peas
1¼ cups fresh coriander, stems removed
1 cup chickpeas, cooked
2 tbsp tahini*
Juice of 1 lemon
2 tbsp olive oil*
Sea salt and pepper to taste
Toasted seeds to garnish

Freekeh Mushroom Salad:
1 cup freekeh 
2 shallots, thinly sliced
2 tbsp olive oil*
500g mixed mushrooms 
Sea salt
 and pepper to taste
2 sprigs fresh thyme
1 garlic clove, crushed
2 cups fresh herbs (we used coriander, parsley and mint)
Juice of 1 lemon


Combine all the pea hummus ingredients in a high speed blender and blend until smooth and creamy (this can be done well ahead of time if you wish).

Set aside until you’re ready to serve.

Bring a medium pot of water to the boil, reduce to a low simmer and cook the freekeh until tender, about 20-25 minutes.

Drain and set aside to cool.

Meanwhile, in a large skillet over medium-high heat cook the shallots in olive oil. Stir frequently to avoid burning the shallots, around 5 minutes total.

Add the mushrooms and cook, tossing until golden brown, about 3 minutes.

Season mushrooms with salt and pepper, and cook for a further 3 minutes.

Reduce heat to medium and add the thyme and garlic.

Remove from heat, squeeze over the lemon juice and fold through the herbs.

Transfer the mushrooms to the freekeh and fold through to combine.

To assemble, plate the pea hummus first, then layer on top the freekeh salad.

Garnish with extra herbs and extra toasted seeds. Serve immediately.

*Item not available online but is available in your local GoodFor store.