Freekeh salad with pan fried duck breast and pickle cherries (serves 2)

INGREDIENTS

For the pickled cherries: 150ml red wine vinegar; 150ml water; 60g caster sugar; Bay leaf; Star anise; 1tsp coriander seeds; 3 black peppercorns; strip of orange zest; 1tsp salt; Sprig of thyme; 250g cherries, halved and pitted; 200g freekeh; 200g runner beans, topped and tailed and sliced into three on the diagonal; 2 duck breasts; Pinch of five spice powder; Salt and pepper; 2 shallots, peeled and chopped; 2tbsp parsley leaves, chopped; 100g feta; 1tbsp toasted hazelnuts, chopped For the dressing: 3 tbsp extra virgin olive oil; 2 tsp dijon mustard; 1tsp red chilli flakes; Large pinch of sea salt METHOD

1. Combine the red wine vinegar, water, sugar, salt, bay, thyme, orange zest and spices in a non-reactive pan and bring to a gentle boil.

2. Once the sugar has dissolved, turn down to a simmer and add the cherries, cooking for 3-4mins. Remove from the heat and pour into a sterilised jar to cool.

3. Preheat the oven to 180°C. Wash the freekeh in a large bowl of cold water, rubbing between your fingers to rid the impurities. Rinse in a sieve under cold water and cook in boiling salted water for 15 minutes. Drain and rinse.

4. Make the dressing. Place the oil, dijon, chilli and salt in a bowl. Add 1tbsp of the cherry pickling liquor and whisk until emulsified.

5. To cook the duck breasts, score the fat in a cross hatch pattern. Rub a pinch of five spice all over then season well with salt and pepper.

6. Heat a non-stick, oven proof pan and sear the breasts, fat side down, for 3-5mins, until golden and crisp. Finish in the oven for three to five minutes, then remove and allow to rest.

7. Cook the runner beans in salted boiling water, until bright green and tender – about 5mins – drain and rinse under cold water. Put the beans in a bowl with the chopped shallots and pour over the dressing.

8. Toss to coat and add in the freekeh, chopped parsley and a tablespoon of the drained pickled cherries.

9. Toss together, then divide between plates and crumble over the feta. Top with the sliced duck and hazelnuts.