Ingredients
- 100 g freekeh.
- 600 ml chicken or vegetable stock.
- 2 garlic cloves, finely chopped.
- 1 teaspoon bergamot zest, or lemon zest.
- Juice of half a bergamot, or lemon.
- 1 tablespoon olive oil, plus extra fro drizzling.
- 2 small red onions, sliced into thin wedges.
- large bunch of chard, shredded.
- 50 ml water.
- 2 large blood or blush oranges, peeled and sliced, any juice squeezed form the peel reserved.
- 1 large burrata, or 2 small burrata.
- Handful mint leaves.
- Sea salt and freshly ground black pepper.
Directions
- 1. First cook the freekeh. Soak it in plenty of cold water for 5 minutes, then drain and rinse thoroughly. Put in a medium saucepan with the stock, garlic and zest. Season with salt, then bring to the boil and leave to simmer for 15–20 minutes until cooked – it should be plumped up but still with some bite. Add the bergamot juice and leave to stand for a few minutes before straining.
2. Heat the olive oil in a large frying pan. Add the onion wedges and sauté over a medium heat until starting to turn translucent – you want them softened but not completely collapsed. Add the chard, along with the water, and cook over a gentle heat until the chard has wilted down and the stems are still al dente. Season with salt and pepper.
3. Arrange the freekeh over a large platter and top with the onions and chard. Pour over any reserved juice from the blood oranges – there should be a fair bit. Break up the burrata over the salad, then top with the orange slices and mint leaves. Drizzle over a little olive oil.
A delicious salad with smoky nuttiness from the freekeh, earthiness from the chard, a creamy sweetness from the burrata, all pulled together by the fragrant, sweet-sour citrus. YUM!
Ingredients
- 100 g freekeh.
- 600 ml chicken or vegetable stock.
- 2 garlic cloves, finely chopped.
- 1 teaspoon bergamot zest, or lemon zest.
- Juice of half a bergamot, or lemon.
- 1 tablespoon olive oil, plus extra fro drizzling.
- 2 small red onions, sliced into thin wedges.
- large bunch of chard, shredded.
- 50 ml water.
- 2 large blood or blush oranges, peeled and sliced, any juice squeezed form the peel reserved.
- 1 large burrata, or 2 small burrata.
- Handful mint leaves.
- Sea salt and freshly ground black pepper.
Directions
- 1. First cook the freekeh. Soak it in plenty of cold water for 5 minutes, then drain and rinse thoroughly. Put in a medium saucepan with the stock, garlic and zest. Season with salt, then bring to the boil and leave to simmer for 15–20 minutes until cooked – it should be plumped up but still with some bite. Add the bergamot juice and leave to stand for a few minutes before straining.
2. Heat the olive oil in a large frying pan. Add the onion wedges and sauté over a medium heat until starting to turn translucent – you want them softened but not completely collapsed. Add the chard, along with the water, and cook over a gentle heat until the chard has wilted down and the stems are still al dente. Season with salt and pepper.
3. Arrange the freekeh over a large platter and top with the onions and chard. Pour over any reserved juice from the blood oranges – there should be a fair bit. Break up the burrata over the salad, then top with the orange slices and mint leaves. Drizzle over a little olive oil.