To make a freekeh pilaf: Bring 2 cups water or broth and tsp of salt to a boil. Add 1 cup cracked rinsed freekeh, cover and reduce heat to medium-low. Simmer until liquid is absorbed, about 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving. Makes 4 servings (about 3 cups).
Allow to cool.
When cool, mix together the freekeh with the spring onions, pomegranate seeds, tomatoes, cucumbers and herbs. Season with salt and pepper.
Whisk together the dressing ingredients and dress the salad with it, mixing gently. Serve topped with pistachio and extra pomegranate seeds.