Leek & freekeh pilaf with feta & toasted pine nuts

Serves 2 Prep 5 mins Cook 40 mins £1.52 a portion 834 kcals, 40g fat, 11g sat. fat, 6g sugar 400g leeks 3 tbsp olive oil 200g freekeh 50ml white wine 400ml vegetable stock a few thyme sprigs 2 plump garlic cloves, sliced 3 tbsp pine nuts 100g feta 2 tbsp finely chopped mint juice and zest 1 lemon

1 Finely slice the leeks, keeping all the dark green tops. Put in a colander and rinse well under running water, then set aside to drain.

2 Put a large heavy-based pan on the hob over a moderate heat, pour in 2 tbsp of the oil and tip in the leeks. Stir well and cover with a lid. Cook the leeks for 10–15 mins, stirring occasionally, until they are very soft.

3 While the leeks cook, soak the freekeh in a bowl for 5 mins in plenty of cold water. Tip it into a sieve and rinse under running cold water, then drain well.

4 Add the freekeh to the leeks along with the wine, stock and thyme and bring to a simmer. Cook the freekeh over a low heat, stirring from time to time, for 20-25 mins. Switch off the heat and let the contents of the pan stand while you prep the feta and nuts.

5 Heat the remaining tbsp oil in a frying pan until hot, add the garlic and pine nuts, and cook until both the nuts and the garlic are lightly browned. Crumble the feta and toss this along with the garlic-nut mix, the mint and lemon juice and zest into the freekeh. Season to taste, then serve.