Cranberry & Ancient Grain Salad with Fried Feta

Mike Reid

This recipe is brought to you with the help of our friends at Ocean Spray


  • 200g freekeh 
  • 100g black quinoa 
  • 60g olive oil
  • 200g cranberries 
  • 30g pistachio 
  • 20g almonds
  • 1 tin of chickpeas, drained 
  • 1 bunch of mint
  • 1 bunch of coriander

For the Feta

  • 200g hard feta, diced 2cm thick 
  • 50g white sesame 
  • 50g black sesame 
  • 80g plain flour
  • 1 egg, beaten 
  • 25ml milk

For Dressing

  • 100ml olive oil
  • 1 tbsp of pomegranate molasses 
  • 50ml cranberry juice 
  • ½ lemon, juiced and zested 


  1. Bring a large saucepan of water to the boil over medium high heat. Add Freekah and cook for 15 minutes, then add quinoa and cook for a further 15 minutes or until tender. Cool down and drain. 
  2. Pane your feta, in the flour, egg and then sesame seeds. Once all coated, deep fry and set to one side.
  3. Roughly chop your herbs, just to break them down but not too much. Fold through the grains, nuts, cranberries and chickpeas.
  4. For the dressing, mix all ingredients together and then dress your salad with it.  
  5. Add your deep fried feta on top as a garnish.
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