Serves 2-4

Prep time 30 minutes


150g freekeh
Salt to taste
2 tsp ginger, minced
1 lemon, juiced
Glug olive oil
½ bunch mint, roughly chopped
½ bunch parsley, roughly chopped
1 spring onion, finely sliced


Cook freekeh in salted boiling water (double volume of freekeh). Simmer for 15- 20 minutes or until cooked and water evaporated. Mix in ginger, salt (if necessary), lemon juice and oil. Let aside to cool. Add herbs and spring onion before serving.

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.

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