A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.

Ingredients

Recipe
Makes 4-6 portions
3 heads fennel
2 cloves garlic
1 tsp fennel seeds
270g freekeh
1 unwaxed lemon, finely dice half with any pips removed
1 tbsp tahini
Few sprigs thyme
1 tbsp washed & chopped parsley leaves
1 tbsp date or pomegranate molasses
Salt & pepper
Olive oil

Recipe

1. Rinse the freekeh and place in a large pan of cold salted water. Bring to a gentle simmer, cook until tender and drain
2. Meanwhile prep the fennel – remove any herb and roughly chop. Roughly dice one of the fennel, cut the other two into 6-8 wedges each, lengthways
3. Place a large pan over a medium heat with a little oil. Add the diced fennel, garlic, lemon and fennel seeds and sweat until softened. Stir in the freekeh, tahini, dill herb, juice from the remaining lemon half and enough water to make a slightly creamy dressing that clings to the freekeh. Season to taste
4. Meanwhile place a wide pan over a medium heat with a little oil. Add the fennel and when the underside is coloured, turn and add salt and thyme. Turn the temperature down low until just tender. Do this in batches if necessary
5. Spoon the freekeh onto a serving plate and top with the fennel wedges, parsley and drizzle the molasses all over

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