Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Freekeh and artichoke salad with golden onions, sultanas and herb labneh
- Preparation and cooking time
- Total time
- + overnight straining
- Easy
- Serves 6
Ingredients
- 200g freekeh
- (we used Waitrose Orange River Sultanas) 50g large sultanas
- 2 large onions, halved and sliced
- olive oil
- 3 tbsp sherry vinegar
- 1 tsp caster sugar
- 2 tsp cumin seeds, toasted
- 280g jar good quality artichokes hearts in olive oil, drained
- ½ a small bunch dill, chopped
HERB LABNEH
- 200g full-fat Greek yoghurt
- finely chopped to make 2 tbsp dill
- finely chopped to make 2 tbsp parsley
Method
- 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.
- 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.
- 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.
- 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.
- 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.
