An easy recipe for a freekeh and leek pilaf with mint, thyme and lemon zest, and sprinkled with toasted almonds.
Serves 4. Prep time: 10 min. Cooking time: 25 mins
- 200g Zaytoun freekeh
- 400g leeks, washed and sliced
- 4 tbsp Zaytoun olive oil
- 350ml vegetable stock
- 2 large garlic cloves, sliced
- 3 tbsp Zaytoun almonds, roughly chopped
- 2 tbsp finely chopped fresh mint
- a few sprigs of thyme
- zest and juice of 1 lemon
- salt and freshly ground black pepper
- 100g feta cheese (optional topping)
- Pour 3 tbsp olive oil into a large heavy-based pot, add the leeks and soften for 10–15 mins, stirring occasionally.
- Rinse the freekeh and add to the leeks along with the stock and thyme and bring to a simmer. Cover and cook over a low heat, stirring from time to time, for 20 mins or until liquid is absorbed then take off heat and let it stand.
- Heat the remaining 1 tbsp oil in a frying pan until hot, add the almonds and toast until lightly coloured, lower the heat and add the garlic to soften for a few minutes.
- Toss the freekeh and leek mixture with the mint, lemon zest and juice, and season to taste. Top with toasted almonds garlic mix and serve.
- As an optional topping crumble the feta cheese on top.