Freekeh? What's that then?
Well, unless you are a fan of Yotom Ottolenghi or love Middle Eastern food you'll be forgiven for not knowing what Freekeh is so let me introduce you!
Please meet Freekeh, green Middle Eastern grown wheat that's picked unripe then roasted over wood fires to burn off the husks giving it a wonderful smoky flavour.
If you like couscous and bulgur wheat then you'll love Freekeh!
Living in the middle of nowhere like we do it isn't the sort of thing that you'll find in the village shop or even the local Waitrose, however for those of you in the grand metropolis it should be easily available in supermarkets and Middle Eastern shops. I actually found it in Marks and Spencer whilst Christmas shopping!
I made this recipe for lunch yesterday as we needed something that was quick to prepare and I happened to have all the ingredients to hand. We loved it and so much so that it's a candidate for our salad bar at markets this summer.
Freekeh with artichokes and peppers
Serves 2
75g Freekeh
Yellow pepper
1.5 tbsp olive oil
2 tbsp water
Tin of artichoke hearts
10g dill fronds
2 tbsp coriander leaves chopped
Juice of 1/4 lemon
Put the freekeh in a bowl, cover with warm water and set aside for 10 minutes.
Slice the yellow pepper in half, tear out the core and seeds, then slice each half into four strips. Warm the olive oil in a frying pan then add the peppers and let them cook over a moderate heat and covered with a lid for 10-15 minutes or so until tender and silky, turning once. Pour in the water and shake the pan, season.
While the peppers are cooking, drain the freekeh and then boil in deep water for 12 minutes until nutty and chewy.
Slice the artichokes in half and add to the pan with the peppers. Finely chop the dill and add it with the coriander and lemon juice to the pan. Warm briefly, then drain the freekeh and toss with the pepper mixture.
Serve warm or at room temperature.
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