Allow the freekeh to cook over this low heat for 20 minutes until all the water Freekeh has been absorbed and the freekeh is Salad light and fluffy. After checking the freekeh is cooked, Ingredients replace the lid and allow to rest for 10- 15 so that it can absorb any residual 1⁄4 bunch parsley, roughly chopped moisture. Once rested, turn the freekeh 30g ewe’s milk feta, Bulgarian style out onto a tray and allow to cool 75g green grapes, halved before assembling the salad. 75g red grapes, halved 250g freekeh DRESSING 350ml water In a bowl combine the olive oil, salt pomegranate molasses, red wine DRESSING vinegar and a pinch of salt together 125ml extra virgin olive oil with a whisk until the ingredients come together to create a thick vinaigrette. 25g pomegranate molasses

45ml red wine vinegar ALMONDS Pinch salt Place the almonds on a tray in the oven ALMONDS at 150 degrees for approximately 10-15 20g flaked almonds minutes. Cook until golden in colour and allow to cool.

Method TO SERVE Rinse the freekeh in a sieve under In a bowl mix the freekeh, chopped running cold water until the water parsley, crumbled feta, halved grapes runs clear. Bring 350ml water to the and almonds along with a big pinch of boil in a medium sized saucepan, salt and dress with the vinaigrette. add 20g salt and the washed Make sure to mix the vinaigrette vigorously so it’s thick and emulsified freekeh. Using a tight fitting lid, before being used in the salad. Once make sure that the saucepan is everything has been incorporated taste sealed so as to not let the steam the salad to check if it requires and escape. Make sure the heat is salt. Serve in a large bowl and place in turned down very low. the middle of the table.