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Recipe

Freekeh & artichoke salad with golden onions

Freekeh is a nutty, crunchy grain that doubles as a nutritional powerhouse. This flavoursome salad is easy to prepare and delicious.

  • 10 mins preparation
  • 50 mins cooking
  • 8 hrs marinating
  • Serves 4
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Ingredients

Herb labneh
  • 200 gram full-fat greek yoghurt
  • 2 tablespoon dill, finely chopped
  • 2 tablespoon parsley, finely chopped
  • olive oil
Freekeh & artichoke salad
  • 200 gram freekeh (from middle eastern food stores and organic shops)
  • 50 gram large sultanas
  • 2 large onions, halved and sliced
  • olive oil
  • 3 tablespoon sherry vinegar
  • 1 teaspoon caster sugar
  • 2 teaspoon cumin seeds, toasted
  • 280 gram jar good quality artichoke hearts in olive oil, drained
  • 1/2 small bunch dill, chopped

Method

Herb labneh
  • 1
    To make the labneh, stir a good pinch of salt into the yoghurt then tip into a sieve lined with muslin. Put the sieve over a bowl, then cover with plasticwrap and chill overnight.
  • 2
    The next day, tip the contents of the sieve into a dish and make a few swirls on the surface. Mix the herbs with some olive oil and pour on top of the labneh.
Freekeh & artichoke salad
  • 3
    Cook the freekeh in boiling salted water until tender (about 20 minutes).
  • 4
    Meanwhile, put sultanas in a bowl and pour in enough boiling water to cover.
  • 5
    Cook the onions in a splash of olive oil in a large frying pan until really caramelised and golden (this can take 20-30 minutes, so be patient).
  • 6
    Drain the sultanas. Take a third of the onion out of the frying pan and reserve. Add the vinegar, sugar, cumin, drained sultanas and another 2 Tbsp olive oil to the pan. Stir thoroughly and then remove from the heat and season.
  • 7
    Drain the freekeh well, then tip into a bowl. Add the onion-and-sultana mix and all the liquid from the pan. Toss everything together.
  • 8
    Pile the freekeh onto a serving plate. Add the artichokes and dill, then toss gently through the freekeh. Dollop over teaspoonfuls of the labneh, then scatter over the reserved onions and a few more herbs, if you like.

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