Archive for April, 2013

Get Your Freekeh On

Its ages since we’ve done a recipe, but we tried this last night & just had to share it.

Freekeh is a Middle Eastern staple. A green wheat that has been roasted & cracked, it has the most wonderful nutty flavour.  This recipe adds herbs, preserved lemons and feta to give  a really exotic flavour.

You will need:

1 cup freekeh

3 cups vegetable stock

3 tablespoons pine nuts

1/2 cup currants (or chopped apricots)

1/2 small red onion, finely chopped

A handful of fresh mint, roughly chopped

A handful of fresh parsley, roughly chopped

1 tablespoon preserved lemon, finely chopped

3 tablespoons olive oil

Juice of 1 lemon

100g feta cheese

Cook the freekeh in stock for 20 minutes or until tender and all stock is absorbed.  It should still have a bit of a bite to it when cooked.  Gently dry toast the pine nuts and allow them to cool.  Combine the cooked freekeh, pinenuts, currants, red onion, mint and parsley in a large bowl.

Now make the dressing. In a small jar shake together the preserved lemon, olive oil and lemon juice.  Pour the dressings over the salad.  Mix well and gently fold through the crumbled feta.  Taste and season if necessary (you may not need to add salt as there will already be salt from the stock and the feta cheese).

This is great as a veggie main course or a side salad.  We had it alongside a piece of steamed salmon. Lovely.

Food Festival In Store Events

A Raw Food Revolution

A Raw Food Revolution – this Saturday’s Food Festival event at the Town Hall – is featured in the new Rude Health magazine.
We’ve already sold out of our first allocation of tickets and have just got some more.
Tickets also available from & the Wine Buff.
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