This hearty, wholesome salad is packed with flavour, colour and texture. The freekeh lends nutty, smoky notes, while lemon and leafy green herbs add freshness and zing
Ingredients
130g freekeh wheat, rinsed and drained
2 garlic cloves, lightly bashed
2 oregano sprigs
sea salt and freshly ground black pepper
25ml olive oil
½ lemon, juiced
30g flat-leaf parsley, finely sliced and stems discarded
30g coriander, finely sliced and stems discarded
2 large spring onions, finely sliced and stems discarded
50g toasted pine nuts
20g laben kishk or aged ricotta salata
Step by step
Put the freekeh, garlic and oregano in a large saucepan and add some salt and pepper.
Add enough water to sit 5cm above the freekeh, and cook over a medium heat for 30 mins or until the freekeh is soft but not overcooked – it should still have a bit of bite.
Drain the freekeh and transfer to a frying pan. Warm the freekeh over a medium heat with 2 tbsp of the olive oil. Season to taste with more salt and pepper and fry for 3-4 mins until warmed through.
Remove from the heat, then remove and discard the crushed garlic cloves and oregano stalks before adding the rest of the olive oil. Toss with the lemon juice, fresh herbs, spring onions and toasted pine nuts. Grate plenty of laben kishk over the top.
