FREEKEH WITH SPINACH, ORANGE & WALNUTS

SERVES 1-2

100g freekeh

1 orange, juice and zest

1 tbsp currants

60g large-leaf spinach

30g parsley

2 tbsp walnuts

1 tbsp olive oil

Salt and pepper

METHOD

A meal in itself or a side for lamb and flatbread. Boil the freekeh in salted water for 15 to 20 mins; strain and allow to cool. Bring the juice and zest to a boil in a pan, then remove from the heat and add the currants. Soak for 20 mins. Pick the chunky stalks off the spinach and parsley; wash in ice water. Then put through a spinner, if you have one. Toast the walnuts for 5 mins in the oven, then roughly chop. Mix everything together adding oil, salt and pepper.