Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the labneh, stir a good pinch of salt into the yoghurt then tip into sieve lined with a muslin or clean J-cloth. Put the sieve over a bowl, then cover with clingfilm and chill overnight. 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 over.
Cook the freekeh in boiling salted water until tender, about 20 minutes. Meanwhile, put the sultanas in a bowl and pour boiling water over to cover.
Cook the onions in olive oil in a large frying pan until really caramelised and golden. (This can take 20-30 minutes, so be patient.) Drain the sultanas. Take a third of the onion out of the frying pan, then add the vinegar, sugar, cumin, drained sultanas and another 2 tbsp olive oil to the pan. Stir thoroughly, then take off the heat and season.
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.
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.