1 cup cooked wholegrain freekeh 1 garlic clove, minced (optional) Juice of 2 large lemons, to taste 3 cups chopped fresh flat-leaf parsley (from 3 large bunches) ½ cup chopped fresh mint 1 punnet small Roma tomatoes 1 bunch shallots or spring onions, finely chopped Salt, preferably kosher salt, to taste ½ cup extra virgin olive oil 1 romaine lettuce heart, leaves separated, washed and dried
Cook the freekeh according to the packet instructions, drain and allow to cool. In a large bowl, blend the minced garlic, lemon juice, parsley, mint, scallions, tomatoes and salt. Mix the freekeh through and allow to rest for the freekeh to absorb the liquid. (not necessary in studio). Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.