• 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


  • 200g full-fat Greek yoghurt
  • finely chopped to make 2 tbsp dill
  • finely chopped to make 2 tbsp parsley


  • 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.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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