Freekeh is a Middle Eastern staple, made from green wheat stems which are bundled together, dried a bit then burned, giving a mild smoky flavour. Cook freekeh like rice with higher amounts of fibre than brown rice. Freekeh tastes nutty versus rice.
- Grain Salad - Freekeh works well in place of couscous or pearl barley in a warm roast vegetable salad. Add plenty of torn herbs, a squeeze of lemon and a good drizzle of olive oil, then top with crumbled goat's cheese or feta.
- Mediterranean-style side - Drain cooked, still-warm freekeh, then dress with extra virgin olive oil and a bit of vinegar, then season with sea salt (it absorbs flavours best when warm). Add plenty of chopped fresh herbs, coarsely chopped baby spinach leaves and chopped cherry tomatoes.
- Easy summer vegetarian supper - Roast chopped fennel and cubes of sweet potato with a splash of olive oil in a hot oven until tender. Toss with cooked freekeh, basil, mint, then top with grilled haloumi.