CHERRY, HERB AND FREEKEH TABBOULEH

Makes: enough for a party or for 8-10 as part of a spread

For the freekeh:

1 2/3 cups (400 ml) dried freekeh

2 celery sticks

1 carrot, peeled and halved lengthwise

1 bay leaf

2 tbsp (30 ml) olive oil 1 tsp (5 ml) salt

For the salad:

Juice and zest of 1 lemon 1 small bunch of parsley, leaves picked and roughly chopped 1 small bunch of tarragon, leaves picked and roughly chopped

1 small bunch of mint, leaves picked and roughly chopped 1/2 cup (125 ml) roasted pistachios, chopped

Scant 1/2 cup (60 ml) roasted almonds, chopped

2 cups (500 ml) cherries, pitted and quartered

1 celery heart, stalks finely chopped 1 tsp (5 ml) sea salt 3 tbsp (45 ml) olive oil

1. Rinse freekeh under cold water, then place in a large pan and cover with 4 cups (1 L) of water.

2. Add the celery, carrot and bay leaf and bring to a boil over a high heat. Remove any foam that comes to the top and reduce the heat to medium.

3. Add the olive oil and salt, and simmer for about 20 minutes or until the freekeh is just al dente. The timing may vary as there are different grades of grain.

4. Drain the freekeh and use tongs or a fork to remove the vegetables and bay leaf.

5. Add a little more olive oil and salt to taste. Best to do this when the freekeh is hot, as it will absorb the flavours better.

6. Transfer to a serving bowl and allow to cool before mixing in all the salad ingredients. Toss with a light hand to combine and taste for seasoning again before serving.