I love experimenting with new ingredients, especially ancient grains and whole foods. I am not as adventurous in the kitchen as I would like to be though. But every now and then I choose something different to try.
This was my first time cooking with freekeh, which is an ancient grain of Middle Eastern origin. It is very nutritious and rich in protein, and it has a delicious nutty flavour. It has a very similar texture and taste to barley. It just takes a bit long to cook though, about 45 minutes.
I decided to use freekeh to make a Middle East-inspired warm salad with some cauliflower roasted with coriander and cumin seeds and sumac. And I also threw in some fresh mint, toasted pinenuts and zucchini ribbons.