Have you heard of Freekeh? It’s an ancient grain which holds a nutty flavour and is kinda chewy when cooked well. You can give it a try once you make this delicious recipe.
Freekeh with roasted parsnip and honey
165g cracked freekeh
sea salt flakes and fresh ground pepper
3 parsnips, halved lengthways, top portions quartered
2 tbs olive oil
1 red onion, cut into 8 wedges
3 sprigs of thyme
1/2 tsp ground cumin
1 glove of garlic, thinly sliced
1/2 tsp honey
finely grated zest and the juice of one lemon
125ml extra virgin olive oil
95g natural sheep’s milk yoghurt
small handful of mache (lamb’s lettuce)
1. Place the freekeh and water in a small saucepan over a high heat and bring to the boil. Redce the heat to low, pop on a lid and summer for 15 minutes or until all the water has been absorbed. Pop the lid back on and leave to cool. Transfer to a large bowl, season with a sprinkle of salt and pepper, stir well and let sit.
2. Preheat Oven to 180 degrees
3. Remove the woody centre of the parsnips. Heat an ovenproof fry pan over a medium heat, add the oil, onion and parsnip and cook for 3-4 minutes or until light golden brown. Scatter with the thyme, walnuts, cumin and half the garlic, then season with a pinch of salt. Roast for 10 minutes or until golden brown. Remove from the oven and drizzle with honey and then set asside.
4. Finely chop remaining garlic and place in a small bowl with the lemon zest and juice. Whist in the oil and season.
5. Spread the sheeps’s milk yoghurt onto a large plate. Sprinkle with the freekeh, drizzle with a little of the dressing and pile the parsnip, onion and walnuts on top. Scatter with the mache and drizzle with the remaining dressing, then serve.