Freekah salad with sumac lamb

Salads are great for easy entertaining. This one made with the ancient grain freekah, is cooked partly like a risotto (inspiration from my big sister) and partly like a pilaf (inspiration from London chef Yotam Ottolenghi). It’s packed with flavour, and is great with lamb.

400 g Freekah, rinsed
2 Onions, sliced thinly
½ tsp Coriander seeds
½ tsp Chilli flakes
¼ tsp Ground cumin
5 stalks Kale, or cavolo nero, stalks removed and cut into thin strips
2 cups Vegetable stock, or chicken stock
1 cup Water
4 pieces Preserved lemons, flesh removed and skin diced into small chunks
1 handful Fresh mint, roughly chopped
1 bunch Flat leaf (Italian) parsley, roughly chopped
¼ cup Almonds, roughly chopped
½ cup Feta, crumbled

Serves 4. Full recipe: