Freekeh figs in citrus sauce

INGREDIENTS

15-20 fresh figs, ripe but not too soft

For the stuffing:

250g freekeh, soaked in water for 2 hours

3 tbsp olive oil

1 finely chopped white onion 1 finely chopped red chilli

1 tsp cumin

½ tsp cinnamon

1 tbsp pomegranate molasses 25 finely chopped mint leaves 8 finely chopped sage leaves

For the sauce:

4 tbsp olive oil

3 garlic cloves, sliced

1 lemon, sliced

1 orange, sliced

1 red chilli, sliced

6 fresh thyme stalks

1 tbsp pomegranate molasses 2 tbsp date molasses (silan) Garnish (optional): Pomegranate seeds

METHOD

● For the stuffing: Fry the onion and the red chilli in the olive oil until golden.

● Strain the freekeh, add it to the pan with the spices, 1 tsp salt, ½ tsp black pepper and the pomegranate molasses. Stir. Add 150ml water and cook for 10 minutes.

● Add the chopped herbs and stir again. Taste and season if necessary.

Carefully slice off the top of each fig at the stalk end using a serrated knife. Keep the tops. With a teaspoon, very carefully hollow out some of the centre – putting the scooped-out fig flesh to one side. Be careful not to take out too much, or the figs will collapse.

Fill the hollowed figs with the freekeh mix and cover with the reserved tops.

● For the sauce: Heat your oven to 200°C. Place the olive oil, scooped-out fig flesh, garlic, lemon, orange, red chilli and thyme in a large shallow, ovenproof, sauté pan with 120ml water, and cook for 5 minutes.

● Place the figs carefully in the pan, drizzle with pomegranate molasses and date molasses and sprinkle with 1 tsp sea salt and ½ tsp black pepper.

Bake in the preheated oven for 10-15 minutes, just to roast the figs (the stuffing is already cooked) and serve garnished with a handful of pomegranate seeds if you wish.