Serves 6 generously, 8 as part of a buffet 

Ingredients

• 1 cup of dried freekeh, cleaned, boiled and cooled
• 2 celery sticks, thinly sliced 
• 4 spring onions, thinly sliced
• 3/4 cup pitted black olives
• 200g Greek feta, cubed into small pieces
• 2 cups fresh green zaatar, of the stalks
• 1/2 cup pomegranate seeds
• 3/4 cup roughly chopped walnuts
• 3/4 cups finely chopped flat leaf parsley, stalks removed 
• 1/2 cup of whole mint leaves, not chopped, off the stalks

DRESSING

• 6 tbsp pomegranate molasses (or velour de balsamic- a thick, reduced balsamic vinegar) 
• 6 tbsp extra virgin olive oil
• 1.5 tsp salt and freshly ground black pepper. 
• Place in a glass jar or container with a tight fitting lid and shake until well homogenized.

Directions

• The ingredients can be prepared a few hours in advance, kept in airtight containers in the fridge.
• To prepare the salad, place all the ingredients in a big bowl and toss well to mix.
• Just before serving, add the dressing and mix well to combine.