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Put the freekeh in a small saucepan, cover with plenty of water and cook for 15 minutes, until cooked through, but still a bit chewy. Drain, return to the pan, then gently stir in the radish leaves, lemon zest and juice, and a drizzle of extra-virgin olive oil, and season to taste. Transfer to a serving bowl and spoon the labneh on top.
Heat a dash of coconut or rapeseed oil in a heavy-based frying pan over a high heat, being careful not to let it smoke. While it’s heating up, cut the radishes in half, then add a pinch of salt and fry for just a minute, until they are slightly blistered and still bright in colour. Spoon on top of the labneh, sprinkle the nigella seeds on top, and serve.
Heat a dash of coconut or rapeseed oil in a heavy-based frying pan over a high heat, being careful not to let it smoke. While it’s heating up, cut the radishes in half, then add a pinch of salt and fry for just a minute, until they are slightly blistered and still bright in colour. Spoon on top of the labneh, sprinkle the nigella seeds on top, and serve.
Fuente: The Guardian
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Practica tus habilidades de escritura debatiendo las siguientes cuestiones
- What is a feekeh? Is this available locally?
- The recipe is very doable. Do you think you can do this for your family and friends?
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