10 MINUTES | FEEDS 10-12 AS A SIDE
Freekeh & chickpea tabbouleh
Using cooked freekeh, this takes only 10 minutes to pull together and feeds a crowd. It can be made in advance up to step 2 and kept in the fridge where the flavour will develop. Add the feta, almonds, lemon zest & extra olive oil when you’re ready to serve.
METHOD
In a large bowl, whisk the olive oil, lemon juice and zest (save a little zest for serving), cumin, salt and pepper. Add all the remaining ingredients except the feta and almonds. Toss thoroughly so that everything is lightly coated in dressing then taste for seasoning.
Top with the feta, almonds and reserved lemon zest. Drizzle over a little extra olive oil to serve.
INGREDIENTS
10 tbsp extra virgin olive oil, plus extra for drizzling
Juice of 3 lemons, zest of 2
Pinch of cumin
600g cooked freekeh
2x 400g tin of chickpeas, drained and rinsed
3 spring onions or 2 sticks of celery, finely chopped
½ large cucumber, chopped
250g cherry tomatoes, chopped
Large bunch of parsley (leaves and stalks), finely chopped
Large bunch of mint leaves, roughly torn or chopped
100g feta, crumbled
Large handful of chopped dried apricots or dates
Large handful of toasted almonds, roughly chopped
Sea salt and black pepper
