| | Baked salmon and freekeh salad with labne
Baked salmon and freekeh salad with labne
Baked salmon and freekeh salad with labne 4.3-5 9
  • Calories: 2925 kj
  • Fat: 37.3g
  • Carbohydrates: 55.5g

How to Make:

  1. Place freekeh in a large saucepan of cold salted water. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 30 minutes or until tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl.
  2. Preheat oven to 200C/180C fan-forced. Place pumpkin and onion in a roasting pan. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Place salmon on a baking paper-lined tray. Season with salt and pepper.
  3. Bake vegetables for 20 minutes, adding salmon to oven halfway through cooking, until salmon is cooked to your liking and vegetables are tender.
  4. Add vegetables, parsley, mint, vinegar and remaining oil to freekeh. Flake salmon. Add to salad. Dollop labne over salad. Sprinkle with seed mix. Serve.
Time for preparing:
30 min.


  • 200g wholegrain freekeh (see note)
  • 700g butternut pumpkin, peeled, cut into 3cm pieces
  • 1 red onion, halved, cut into 3cm pieces
  • 1/4 cup extra virgin olive oil
  • 500g boneless salmon fillets, skin removed
  • 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
  • 1/2 cup fresh mint leaves, roughly chopped
  • 2 tablespoons red wine vinegar
  • 50g labne
  • 1/4 cup seed mix (see note)