Warm Freekah Salad with Preserved Lemon

INGREDIENTS

  • 1 cup Freekah
  • 1 Tbsp Lemon juice
  • 1/4 cup Mint
  • 1/2 cup Ricotta
  • 60g Pancetta
Print Recipe

Boil the freekah in water until just soft but still nutty. Drain.

Toss with preserved lemon, quince paste, both chopped into small squares, and add lemon juice, oil and a hand full of chopped mint.

If using the pancetta, pan fry in a hot pan with a drizzle of oil until crispy. Drain on absorbent paper.

Dollop ricotta on top of freekah and serve with crispy pancetta if using.