Freekeh, Leek & Greens Pilaf with Toasted Almonds

Bahan-bahan

250g freekeh

1 can green lentils

500g leeks, washed and sliced

1 small fennel bulb, finely sliced

2 sticks celery, finely diced

2 small chestnut onions, finely chopped

4 tbsp olive oil

400ml vegetable stock

A few sprigs of thyme

2 large garlic cloves, thinly sliced

3 tbsp almonds, roughly chopped

1 large handful kale, finely shredded

2 large handfuls spinach

2 tbsp finely chopped fresh mint

Zest and juice of 1 lemon

Salt and freshly ground black pepper

100g feta cheese (optional)

Arahan

Build the base

Heat 3 tbsp of the olive oil in a large, heavy-based pot over a low–medium heat.

Add the chestnut onions, leeks, fennel and celery with a pinch of salt. Cook gently for 15–20 minutes, stirring occasionally, until soft, sweet, and translucent but not coloured.

Add grains and greens

Rinse the freekeh and stir it into the softened vegetables along with the thyme and vegetable stock. Bring to a gentle simmer, then cover and cook over a low heat for about 20 minutes, stirring occasionally, until the liquid is absorbed and the freekeh is tender.

Wilt the hardy greens

Stir the shredded kale into the hot freekeh, cover again, and cook for 2–3 minutes until just softened. Remove from the heat, then fold through the spinach. Cover and let the pilaf stand for 5 minutes so the spinach wilts in the residual heat.

Toast the almonds and garlic

Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat. Add the almonds and toast until lightly golden. Lower the heat, add the sliced garlic, and cook gently for a minute or two until fragrant but not browned.

Finish and serve

Fluff the freekeh with a fork, then stir through the mint, lemon zest and juice. Season generously with salt and black pepper.

Top with the toasted almonds and garlic, crumble over the feta if using, and serve warm or at room temperature.