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.