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Freekeh salad

Diana Henry from Market Kitchen
Diana Henry uses green wheat freekeh grains in a Middle Eastern inspired salad, perfect to go with a duck breast or roast lamb

Freekeh salad

Method

1. Put the freekeh in a saucepan with the water, salt and olive oil. Bring to the boil, cover with a tight-fitting lid and reduce the temperature. Simmer the wheat for 25-30 minutes (15 if you are using bulgar wheat). The grain should be tender and the water absorbed. Drain.

2. Remove the flesh from the preserved lemon and cut the rind into tiny dice. Toss this with the freekeh along with the cherries, herbs, lemon juice and extra virgin olive oil. Season with pepper.

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Serves: 4

Prep: 10 min
Cook: 30 min

Ingredients
400g freekeh or bulgar wheat
1.25 litres water
1 tsp Salt
2 tbsp Olive oil
1 preserved lemon, (or 1-2 small if you’re using bought ones – they’re always smaller)
2 handfuls dried cherries, soaked and drained
1 handful Mint, chopped
1 handful Parsley, chopped
1-2 Lemons, juice only
125ml extra virgin olive oil