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Cherry, herb and freekeh tabule recipe

Patricia Niven















INGREDIENTS

For the freekeh



250g/9oz/12⁄3 cups dried freekeh
2 celery sticks
1 carrot, peeled and halved lengthways
1 bay leaf 2 tbsp olive oil
1 tsp 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
60g/21⁄4oz/1⁄2 cup roasted pistachios, chopped
60g/21⁄4oz/scant 1⁄2 cup roastedalmonds, chopped
300g/101⁄2oz/2 cups cherries, pittedand quartered 1 celery heart, stalks finely chopped
1 tsp sea salt 3 tbsp olive oil



















From Honey & Co: At Home: Middle Eastern Recipes from our Kitchen by Sarit Packer and Itamar Srulovich, published on 5 July in hardback (£26, Pavilion Books).Photography by Patricia Niven.