Freekah salad with sumac lamb
Photo by Doug Sherring
Salads are great for easy entertaining. This one made with the ancient grain freekah, is cooked partly like a risotto (inspiration from my big sister) and partly like a pilaf (inspiration from London chef Yotam Ottolenghi). It’s packed with flavour, and is great with lamb. I’ve only recently started cooking Freekah, a grain similar to buckwheat.
|400 g||Freekah, rinsed|
|2||Onions, sliced thinly|
|½ tsp||Coriander seeds|
|½ tsp||Chilli flakes|
|¼ tsp||Ground cumin|
|5 stalks||Kale leaves, or cavolo nero, stalks removed and cut into thin strips|
|2 cups||Vegetable stock, or chicken stock|
|4 pieces||Preserved lemons, flesh removed and skin diced into small chunks|
|1 handful||Fresh mint, roughly chopped|
|1 bunch||Flat leaf (Italian) parsley, roughly chopped|
|¼ cup||Almonds, roughly chopped|
|½ cup||Feta, crumbled|
- Rinse and drain the freekah in cold water.
- In a large frying pan, on low-medium heat, sauté the onion in a little oil. for about 10 minutes until it’s soft, then add the freekah and the spices.
- Stir with a wooden spoon to ensure the spices and onions cover the freekah, then add the kale and the stock.
- Cover the pan and turn the heat to low, and allow to cook for about 15-20 minutes, topping up with a little water if it’s drying out.
- Taste and check the freekah is cooked, it will be soft to the bite.When you’re ready to serve, stir through the lemon, mint, almonds, and garnish with feta on top, and more herbs. Best served warm.
- Pre-heat the oven to 200C. Rub the lamb in the oil and the sumac, salt, and pepper.
- Heat a heavy based frying pan to high heat.
- Sear the lamb on all sides for about 7-10 minutes. Finish in the hot oven for a further 10 minutes. Remove from the oven, cover in tinfoil and rest for another 5 minutes.
- Cut into thick slices and serve with the salad.