Name: Freekeh and artichoke salad with golden onions, sultanas and herb labneh
Total time: 40 min
Yield: Serves 6
Ingredients: 200g freekeh; (we used Waitrose Orange River Sultanas) 50g large sultanas; 2 large onions, halved and sliced; olive oil; 3 tbsp sherry vinegar; 1 tsp caster sugar; 2 tsp cumin seeds, toasted; 280g jar good quality artichokes hearts in olive oil, drained; ½ a small bunch dill, chopped; 200g full-fat Greek yoghurt; finely chopped to make 2 tbsp dill; finely chopped to make 2 tbsp parsley

Freekeh Salad with Artichoke and Labneh Recipe

200g freekeh
(we used Waitrose Orange River Sultanas) 50g large sultanas
2 large onions
halved and sliced
olive oil
3 tbsp sherry vinegar
1 tsp caster sugar
2 tsp cumin seeds
toasted
280g jar good quality artichokes hearts in olive oil
drained
½ a small bunch dill
chopped

HERB LABNEH

200g full-fat Greek yoghurt
finely chopped to make 2 tbsp dill
finely chopped to make 2 tbsp parsley

Method

step 1
To make the labneh, stir a good pinch of salt into the yoghurt then tip into sieve lined with a muslin or clean J-cloth. Put the sieve over a bowl, then cover with clingfilm and chill overnight. Next day, tip the contents of the sieve into a dish and make a few swirls on the surface. Mix the herbs with some olive oil and pour over.
step 2
Cook the freekeh in boiling salted water until tender, about 20 minutes. Meanwhile, put the sultanas in a bowl and pour boiling water over to cover.
step 3
Cook the onions in olive oil in a large frying pan until really caramelised and golden. (This can take 20-30 minutes, so be patient.) Drain the sultanas. Take a third of the onion out of the frying pan, then add the vinegar, sugar, cumin, drained sultanas and another 2 tbsp olive oil to the pan. Stir thoroughly, then take off the heat and season.
step 4
Drain the freekeh well, then tip into a bowl. Add the onion and sultana mix and all the liquid from the pan. Toss everything together.
step 5
Pile the freekeh onto a serving plate. Add the artichokes and dill, then toss gently through the freekeh. Dollop over teaspoonfuls of the labneh, then scatter over the reserved onions and a few more herbs, if you like.