top of page

Freekeh Salad with Baharat Spiced Beef

This recipe came about whilst emptying my freezer and finding a lump of fairy steak at the bottom! I used the fresh herbs I had lying around, so this is not a prescriptive recipe!

Freekeh are grains of green wheat that are lightly toasted and dried. It's deliciously nutty and used a lot in Levant cooking.


Around 400-500g whole fairy steak

1 tin chickpeas, drained

2 tsp cumin

A handful each of fresh coriander, dill, mint, flat leaf parsley

Good quality extra virgin Olive Oil

Sea Salt 

100g wholegrain freekeh

2 tsp Baharat spice mix

Vegetable oil


  • Preheat oven to 220C.

  • Slice the meat into thin strips. Add the baharat and 1 tbsp vegetable oil. Mix well. 

  • Heat 2 tbsp oil in a large pan and add the meat.

  • Fry it for a few mins, stirring every so often.

  • Take it out and put it in a bowl.

  • Meanwhile, prepare the freekeh according the instructions on the packet.

  • When it is ready, drain it well and let it cool down slightly.

  • Whilst the freekeh is boiling, scatter the chickpeas onto a baking tray, drizzle with a little vegetable oil and sprinkle with the cumin. Use your hands to mix.

  • Put the tray in the oven for 10 mins until slightly crispy.

  • When these elements are ready and cool, find a beautiful serving dish. Add the freekeh, chickpeas and beef.

  • Now finely chop all the herbs and add to the dish, keeping a few back for garnish.

  • Scatter some sea salt and a good drizzle of oil.

  • Mix everything together, very gently, with your hands.

  • Scatter the rest of the herbs on top and serve.

bottom of page