FREEKEH, PECAN AND BARBERRY SALAD

7 MINUTES

SERVES 4

— 300g cooked freekeh from a packet — 120g baby spinach — 2 tbsp pomegranate molasses

— juice of ½ lemon — 1 tbsp olive oil — a large handful of mint leaves, roughly chopped — 30g pecans, lightly bashed — 10g barberries or roughly chopped dried cranberries

Heat a non-stick frying pan over a medium-high heat. Add the freekeh and toast for 30 seconds. Pour in two tablespoons of water and stir-fry for 30 seconds. Transfer to a serving bowl.

Add the spinach to the already hot pan, along with one tablespoon of water. Wilt for about 30 seconds to a minute, stirring continuously. Add to the grains with the remaining ingredients and a good pinch of salt. Toss and serve immediately.

SERVES 4

— 500g bavette steak, at room temperature — 7 tbsp olive oil — a large bunch of parsley leaves, about 80g

— a large handful of coriander leaves and stalks, about 40g — 1 green chilli, stem removed but seeds left in — 1 garlic clove, roughly chopped — juice of ½ lemon — 2 tbsp white-wine vinegar

— 320g Greek yogurt

Heat a non-stick frying pan over a high heat. Rub one tablespoon of the oil all over the bavette and season both sides with salt. Sear one side for 2-3 minutes until charred. Turn it over and reduce the heat a fraction to mediumhigh. Cook for 3-4 minutes until charred on the outside and still pink in the middle. Cook for another one to two minutes each side if you like your steak well done. Remove from the pan, cover and leave to rest for a few minutes.

Meanwhile, chuck the herbs, chilli, garlic, lemon juice, vinegar, remaining oil and a good pinch of salt into a food processor and blend into a smooth paste.

To serve, slice the steak into strips. Swirl the yogurt on to a serving dish and top with the steak. Serve immediately with the zhoug.