Freekeh tabbouleh

Name: Freekeh tabbouleh
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 270g freekeh; 2 lemons, halved; 125ml olive oil; 1 bunch flat-leaf parsley leaves, chopped; 500g baby heirloom tomatoes, halved; 1 red onion, finely chopped; 20.00 ml red wine vinegar

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A fresh tabbouleh salad to match with dinner tonight, or make it the main event.

1 1/3 cups (270g) freekeh
2 lemons, halved
1/2 cup (125ml) extra virgin olive oil, plus extra to brush
1 bunch flat-leaf parsley leaves, chopped
500g baby heirloom tomatoes, halved
1 red onion, finely chopped
1 tbs red wine vinegar

Method

1.

Bring a large saucepan of water to the boil over medium heat. Add freekeh and cook for 30 minutes or until tender. Drain freekeh and set aside to cool.
2.

Meanwhile, heat a chargrill pan or barbecue to high heat. Brush cut side of lemons with oil. Cook lemons, cut-side down, for 2 minutes or until charred.
3.

Place freekeh in a bowl with parsley, tomato, onion, vinegar, oil and juice from charred lemons. Season and toss to serve.