ROASTED RADISHES WITH LABNEH, FREEKEH AND GREEN LEAVES

Ingredients

• 1 pack of Firegrain freekeh

• 1 bunch of fresh radishes with leaves

• ½ fresh lemon, zest and juice

• Extra-virgin olive oil

• 200 g labneh or natural yoghourt

• 1 ½ tbsp coconut oil or good quality canola oil

• 2 tbsp nigella seeds or toasted sesame seed

• Sea salt and freshly ground black pepper

Optional:

• 2 Long red chillies seeded, thinly sliced on an angle

• 5 Charred spring onions, roots and lowest the green trimmed

• 4 Charred figs

Instructions

1. Place the freekeh in a small saucepan, and follow instruction on the pack. Cook through, but still chewy. Remove from hear let cool for a few minutes. Add the cleaned radish leaves, lemon zest and juice and a drizzle of extra-virgin olive oil. Mix gently together and season with salt and pepper, to taste. Transfer to a serving bowl and spoon the labneh on top.

2. Cut the radishes in half-length. Heat the coconut or canola oil in a heavy-based frying pan over high heat, Add the radishes to the hot pan, season with a pinch of salt, and fry for just a minute until they are slightly blistered and bright in colour. To serve, arrange the blistered radishes on top of the labneh and sprinkle over the nigella seeds or toasted sesame seeds.

How to make Labneh: take a litre of natural yoghourt, add 1 ½ tsp of salt stir well. put a in suitable sieve, pour yoghourt and let it drip overnight.

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