I have been using a lot of freekeh lately, liking its mild roasted flavour and chewy texture. Most of the major stores have it, but it can also be found easily in Middle Eastern food shops.
yellow peppers 2
extra virgin olive oil 3 tbsp
water 4 tbsp
preserved artichokes 250g
dill fronds 20g
coriander leaves 3 tbsp, chopped
lemon juice of ½
olive oil 4 tbsp
Put the freekeh in a bowl, cover it with warm water and set aside for 10 minutes.
Slice the yellow peppers in half, tear out the core and any seeds, then slice each half into four strips. Warm the olive oil in a heavy based shallow pan, then add the peppers and let them cook over a moderate heat and covered with a lid for 10-15 minutes or so until tender and silky. Pour in the water and shake the pan, letting any sweet residue from the peppers dissolve in the water. Season lightly.
While the peppers are cooking, boil the freekeh in deep, lightly salted water for 12 minutes till nutty and giving (I like it a little al dente and chewy, but cook it to your own liking).
Slice the artichokes in half and add to the pan with the peppers. Finely chop the dill and add it together with the chopped coriander, the lemon juice and the olive oil, to the pan. Warm briefly, then drain the freekeh and toss with the peppers and the sweet, lemony juices in pan.Vegetarian recipes with Extra Virgin Olive Oil - you won’t miss,