WHAT SHOULD I DO WITH…
An ancient but so-on-trend grain, when picked young it’s bursting with nutrients for a healthy gut, eyes and energy levels
FREEKEH
JEWELLED FREEKEH SALAD
BEST FOR Healthy digestion
Serves 4
200g freekeh
2 red peppers, cut into 2cm pieces
2 courgettes, cut into 2cm pieces
1 red onion, cut into six wedges
2 tsp sweet paprika
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
2 tbsp olive oil
12 cherry tomatoes, quartered
Bunch fresh parsley, roughly chopped
2 preserved lemons, finely chopped (seeds removed)
100g feta, crumbled
Seeds ½ pomegranate
For the dressing
Finely grated zest and juice ½ orange
2 tbsp lemon juice
60ml olive oil
Wash the freekeh in a sieve, then put one part freekeh to three parts water in a pan. Bring to boil, then reduce the heat and cook for 20 mins. Drain any liquid and keep the sieve over the pan to cool. Heat the oven to 180°C/160°C fan/ gas mark 4. Put all the vegetables apart from the cherry tomatoes on a baking tray, add the spices and oil, season, shake, and then roast for 30 mins.