Freekeh Salad Ottolenghi
Refresh in cold water drain well and set aside to dry.
Freekeh salad ottolenghi. 2 medium onions thinly sliced 25g butter 1 tbsp olive oil plus extra to finish 150g freekeh or bulghar wheat tsp ground cinnamon tsp ground allspice 270ml good quality reduced vegetable stock 100g greek yoghurt 1 tsp lemon juice garlic clove crushed 10g parsley finely chopped plus. Put the cucumber onion vinegar and an eighth of a teaspoon of salt into a large bowl and toss to combine. Heat the oven to 200c 180c fangas 6. Put the freekeh in a small saucepan and cover with plenty of fresh water.
High in fiber protein and iron freekeh is another favorite grain of ours. Skim off any skins that come to the surface bring to a boil then simmer for 50 60 minutes until the freekeh is cooked but still has a certain bite. And when mixed with green beans and tahini whats not to love about this fresh tasting salad. 1 tbsp flat leaf parsley leaves roughly chopped.
Put the chillies and cinnamon in a small frying pan on a medium high heat and cook for about.