Lunch

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.
4
10M
50M
8H
1H

Ingredients

Herb labneh
Freekeh & artichoke salad

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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