Ingredients
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200 g cracked Freekeh
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40 g defrosted Frozen Peas
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50 g Sunflower Oil
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50 g extra-virgin Olive Oil
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2 tablespoons White Wine Vinegar
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¼ Lemon Juice
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100 g baby Spinach
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1 small-medium bunch (40 g) flat-leaf Parsley
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75 g preserved Lemon
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2 mild Red Chillies
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2 teaspoons Dijon Mustard
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1 Garlic
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4 g Sea Salt
Directions
Freekeh is a roasted wheat grain traditionally found in Middle Eastern cuisine, and it’s delicious. It can be used in the same way as rice, quinoa, couscous and bulgar wheat, and the nutty, smoky, earthy flavour and wholesome bite make it a superb side with many different dishes.
Here, the freekeh is flavoured with a spinach and preserved lemon purée, which I’ve become a little addicted to. It seems to suit salmon fillets, shredded roast chicken, hot-smoked trout and soft-boiled or fried eggs particularly well. If you’d rather have a plainer version, cook it as per these instructions but dress it with salt, pepper, a good squeeze of lemon and some peppery extra-virgin olive oil.
This reheats easily if you’re struggling for hob space, but it will need an extra tablespoon or two of water, and the colour will have dulled. Alternatively, make the purée in advance and cook the freekeh when you need it. If there’s leftover purée, store it in an airtight container in the fridge for up to 3 days and use it as a condiment.
Steps
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1
Done
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Put the freekeh and 600 ml cold water in a medium saucepan (1:2 freekeh to water, if you are measuring by volume). Bring to the boil and simmer gently for 20 minutes, or until most of the water has been absorbed and the grains are tender with a pleasing bite. Once cooked, allow it to rest for 2–3 minutes. |
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2
Done
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Meanwhile, make the spinach purée by putting the peas, both oils, vinegar, lemon juice and half the spinach in a blender or food processor. Pulse, then blitz until smooth, then add the remaining spinach and blitz again until smooth. You might need to prod and cajole the contents of the blender but it should all come together eventually. Once it’s reasonably fluid, add the remaining ingredients and blend for a further 60 seconds or so. Taste for seasoning and add a little more salt if you wish. Stir the spinach purée into the cooked freekeh and serve. |
