Swap the hot smoked salmon flakes for other seafood such as SpinneysFOOD Cooked Prawns or Smoked Tuna
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 648 |
| Fat | 25g |
| Saturates | 5.2g |
| Protein | 44.4g |
| Carbs | 70.4g |
| Sugars | 11.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 180°C, gas mark 4.
2
Place the freekeh in a rimmed baking sheet and place in the oven to lightly toast, approx. 5-10 minutes.
3
Bring a large pot of salted water to a boil and add in the freekeh, cook until tender – approx. 20 minutes. Drain and spread on a clean baking tray to cool.
4
Juice the lemon.
5
To make the dressing, combine the ingredients and set aside.
6
Finely slice the cucumbers, pick the mint leaves and roughly chop the baby spinach.
7
Spread the yoghurt dressing on a large serving dish, top with the freekeh, hot smoked salmon flakes, sliced cucumbers, herbs, baby spinach and a drizzle of olive oil.
8
Serve immediately.
