1 ½ cups (375 ml) of whole (more al dente) or Cracked Freekeh (softer texture)
4 cups (1 liter) boiling water
6 assorted green, red and orange or yellow peppers (one jalapeno if want a bit of heat) chopped
1 head of finely chopped kale
2 garlic cloves finely chopped
Finely chopped chives
One container of cherry or mini tomatoes
Sliced green or black olives (optional)
Extra virgin olive oil (To taste)
Coco Natura fermented vinegar (To taste)
Coco Natura Marinade (To taste)
Himalayan kelp or wild garlic seasoned salt (To taste)
Preparation
Place the freekeh grains in boiling water with a few drops of oil, lower to medium heat ,cover pan with a lid and cook for between 25 and 35 minutes until texture of freekeh is tender.
Place chopped peppers, tomatoes and olives in a large salad bowl.
Add the cooked freekeh while still hot and season with oil, vinegar, marinade and seasoned salt and mix all ingredients thoroughly.
Let salad sit about an hour and cool at room temperature before serving