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1 cup freekeh
½ tsp salt, more to taste
1 can chickpeas, drained and rinsed
1-2 Tbsp olive oil
1 leek, sliced into rounds (wash well)
½ cup chopped fresh flat-leaf parsley
1 stick celery, thinly sliced, plus handful
2 spring onions, finely chopped
2 lemons, juice
¼ tsp lightly toasted cumin seeds, ground
¼ cup extra-virgin olive oil
Begin by cooking the freekeh. Add the freekeh to a large fry pan and cook over medium heat until the grain begins to toast lightly and become a little fragrant.
Add 2 cups of water and ½ tsp of salt, cover with a lid or round of grease-proof paper and reduce the heat to a gentle simmer. Cook until tender (20-25 minutes).
Turn off the heat, add the chickpeas and place a clean cloth over the freekeh and allow to cool. Set aside.
In another fry pan add 1-2 tablespoon olive oil, add the sliced leeks and sweat off over a gently heat until the leeks soften and become sweet and tender (5-8 minutes).
Add the leeks to a large bowl, along with the parsley, celery and celery leaves and spring onions.
Add the cooled freekeh and mix the salad gently to combine.
In a small bowl add the lemon juice (½ cup), ground cumin, olive oil and a pinch of salt. Mix well to combine. Pour over the salad and toss to combine.