I’ve been playing around with freekeh lately, because there is only so much rice that I can bare to eat {I think that my boys might have a rice addiction – is there such a thing?}. If you’ve unaware of freekeh, it is a cereal food made from green durum wheat that is roasted and rubbed to create its unique flavour. It is an ancient Arabian dish derived, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated.

Freekeh takes a little longer to cook then rice, so it isn’t going to be the thing to ‘go-to’ if you’re at the height of witching hour. I like to whip this salad up for lunch or it is great to prepare during naptime – as I find that the flavours improve with time.

GET YOUR FREEK ON SALAD

150 grams of freekeh
1/2 red onion
20 grams of mint
10 grams of dill
1 lemon
100 grams of fetta
20 grams of pine nuts
2 tbsps of olive oil
sea salt and pepper

Dry roast the freekeh in a large saucepan over medium heat for 3 minutes, shaking frequently or until fragrant. Cover the freekeh with 4 cups of water and bring to the boil. Simmer the freekeh over medium heat for 20-25 minutes until cooked. Drain well and set aside.

Meanwhile, finely chop the red onion and the herbs, zest the lemon and juice half, crumble the fetta and toast the pinenuts.

Toss the onion, herbs, lemon zest, fetta and pinenuts through the freekeh. Mix the lemon juice, oil and seasoning together and then drizzle over the salad.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.