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.
Ingredients
- freekeh 200g
- large sultanas (we used Waitrose Orange River Sultanas) 50g
- onions 2 large, halved and sliced
- olive oil
- sherry vinegar 3 tbsp
- caster sugar 1 tsp
- cumin seeds 2 tsp, toasted
- good quality artichokes hearts in olive oil 280g jar, drained
- dill ½ a small bunch, chopped
HERB LABNEH
- full-fat Greek yoghurt 200g
- dill finely chopped to make 2 tbsp
- parsley finely chopped to make 2 tbsp
Method
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Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
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.
Nutritional Information
- Kcals 288
- Fat 11g
- Saturates 3.2g
- Carbs 37.2g
- Fibre 3.8g
- Protein 8g
- Salt 1.1g
