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Serves: 2 as a light meal,

4 as a side dish

1/2 cup (125 ml) freekeh

1 bunch of radishes with leaves 1/4 un­waxed lemon, zest and juice

Ex­tra-vir­gin olive oil

3/4 cup (180 ml) labneh or yo­gurt

1 tbsp (15 ml) co­conut oil or or­ganic canola oil

1 tsp (5 ml) nigella seeds

Sea salt and freshly ground black pep­per

1. Place the freekeh in a small saucepan, cover with plenty of wa­ter and cook for 15 min­utes un­til cooked through, but still chewy. Drain through a sieve and re­turn to the pan.

2. Add the radish leaves, lemon zest and juice and a driz­zle of ex­tra-vir­gin olive oil. Mix gen­tly to­gether and sea­son with salt and pep­per, to taste. Trans­fer to a serv­ing bowl and spoon the labneh on top.

3. Heat the co­conut or canola oil in a heavy-based fry­ing pan over high heat, be­ing care­ful not to let it smoke.

4. While that is heat­ing up, cut the radishes in half. Add the radishes to the hot pan, sea­son with a pinch of salt and fry for just a minute un­til they are slightly blistered and bright red in colour.

5. To serve, ar­range the blistered radishes on top of the labneh and sprin­kle over the nigella seeds.

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