FREEKEH, LEEK AND CHICKPEA SALAD

Freekeh is actually the result of durum wheat.  It is picked green and roasted which gives it a complex smoky flavour and will go well with fresh zesty salads or it will work equally as good in soups, stews and can even be used for risottos.  

Serves 4

Ingredients

1 cup freekeh

½ teaspoon salt, more to taste

1 can chickpeas, drained and rinsed

1-2 Tbsp olive oil

1 leek, sliced into rounds (wash well)

½ cup chopped fresh flat-leaf parsley

1 stick celery, thinly sliced, plus handful chopped leaves

2 spring onions,  finely chopped

2 lemons, juice

½ tsp lightly toasted cumin seeds, ground

¼ cup extra-virgin olive oil

Method

Begin by cooking the freekah.  Add the freekah to a large fry pan and cook over medium heat until the grain begins to toast lightly and become a little fragrant. Add 2 cups water and ½ tsp salt, cover with a lid or round of greaseproof paper and reduce the heat to a gentle simmer.  Cook until tender (20-25 minutes). Turn off the heat, add the chickpeas and place a clean cloth over the freekeh and allow to cool. Set aside.

In another fry pan add 1-2 tablespoon olive oil, add the sliced leeks and sweat off over a gently heat until the leeks soften and become sweet and tender (5-8 minutes).  

Add the leeks to a large bowl, along with the parsley, celery and celery leaves and spring onions.

Add the cooled freekeh and mix the salad gently to combine.

In a small bowl add the lemon juice (¼ cup) ground cumin and olive oil and a pinch of salt.  Mix well to combine. Pour over the salad and toss to combine.

Enjoy!