Food & Wine

Spiced freekeh, turkey and blueberry salad with Persian feta

Spiced freekeh, turkey and blueberry salad with Persian feta

The protein- and fibre-rich freekeh combines beautifully with juicy blueberries and mild turkey. Try it for dinner tonight!

Serves 4


  • 500 g turkey breast
  • 1 1/ 2 cups (300 g) freekeh, rinsed
  • 4 large handfuls baby spinach, coarsely shredded
  • 30 g butter
  • 1/ 2 cup (60 g) flaked almonds
  • 1/ 2 medium red onion, thinly sliced
  • 2 x 125 g punnets blueberries
  • 125 g Persian feta, crumbled

  • 1/ 4 cup (60 ml) lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • 1/ 2 teaspoon ground cinnamon
  • 1/ 2 teaspoon caster sugar
  • 1/ 4 cup (60 ml) olive oil
  • sea salt and freshly ground black pepper

  1. Remove and discard the skin and any sinew from the turkey. Place in a medium saucepan, cover with cold water and gently simmer for 20 minutes, or until cooked through. Set aside to cool slightly in the poaching liquid. Transfer turkey onto a plate and refrigerate until completely cool.
  2. Meanwhile, bring 3 1/ 2 cups (875 ml) of water to the boil in a medium saucepan. Add the freekah, decrease the heat to a gentle simmer and cook for 15 minutes, or until tender and most of the water has been absorbed. Drain and transfer in a medium bowl. Add the spinach and mix to wilt. Spread out onto a tray and set aside to cool.
  3. To make the dressing, combine the lemon juice, cumin, cardamom, cinnamon and caster sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper.
  4. Melt the butter in a medium frying pan over medium heat. Add the almonds and cook for 4–5 minutes, until golden brown. Transfer onto a plate lined with kitchen paper, to drain.
  5. Shred the cooled turkey into small strips.
  6. Combine the turkey, freekah, onion and blueberries in a large bowl. Pour over the dressing and toss to coat.
  7. Scatter with Persian feta and butter toasted almonds to serve.