Freekeh Tabbouleh with Apples, Almonds, Feta & Date Syrup

This is one of my favourite things to order when I go out for Lebanese food because it cuts through all that delicious tahini, houmous and crispy fried food and basically cleans your palate. The best news? It tastes just as good when you make it at home (dare I say, better), gets better with age - and it’s an absolute cinch. Today I’m taking it to the next level with smokey freekeh, crunchy apple, roast almonds, feta and a little date syrup to finish off. Pack this is in your lunchbox and off you go.

ingredients

serves 4

75 g freekeh wheat or fine bulghur, rinsed
4 spring onions, finely chopped
1 big bunch of parsley, 75g, leaves and stalks finely chopped
1 medium apple, chopped
1 tbsp extra-virgin olive oil
2 handfuls of roast almonds, chopped
Juice of 1 lemon
150 g feta, crumbled, to serve
Date syrup, to serve

instructions

Place the freekeh in a pan, pour over 250 ml boiling water and a pinch of salt, and simmer for 20-35 minutes (cooking times vary wildly) or until tender. Add more water and keep going if it’s not cooked yet. Meanwhile, combine all the other tabbouleh ingredients, except feta and date syrup, in a salad bowl so they’re ready to go.

Transfer the freekeh to the salad bowl and run your fork through it to fluff it up. Stir it up with the other ingredients and season to taste. Divide between plates, then crumble over the feta and drizzle lightly with date syrup. Eat with houmous or the dip of your choice.