This recipe comes from a book I was given by our lovely friends Liz and Helen. It’s the story of the restaurant Neni. It’s of those cookery books that makes for a good read too, charting the story of the impossibly attractive team behind this Israeli restaurant that very much taps in to the current culinary zeitgeist. Freekeh is not something I have cooked with much but I really like its slightly chewy nutty flavour as an alternative to the usual rice or lentils. The addition of the nuts and dried fruit and the quite complex dressing makes for a really satisfying dish on its own but it would also be nice paired with some grilled fish or chicken. Ingredients For the freekeh: 500g freekeh 25ml olive oil, plus extra for drizzling ½ teaspoon cumin seeds 2 tablespoons sea salt 100g walnuts 100g pecans 150g Medjool dates 1 celery stalk, with greens 50g flat-leaf parsley 50g coriander 25g mint 1 aci sivri (cayenne) pepper 1 small red onion 500g Greek yoghurt For the dressing: 40 g (1½ oz) fre
Cooking and eating with my family and friends