Pigeon Cottage Kitchen

This is one of these versatile summer dishes that can be served hot or cold, as a side dish to grilled meats or as a meal in itself. I ate it warm with a big ball of mozzarella in the middle for lunch last week but it also works well with feta. First, cook nutty grains of freekeh in boiling water laced with tomato paste, paprika and olive oil and then add the sunblush tomatoes, lemon juice and basil for a real flavour hit. So quick and easy to make too.

• 240g freekeh grains (I use the Waitrose ‘Levantine Table’ range)
• 720ml boiling water
• 1 tsp dried oregano
• 1 tsp Aleppo pepper flakes (Waitrose Cook’s Ingredients)
• 2 tbsps extra-virgin olive oil
• 2 tsps smoked paprika
• 70g pot of tomato double concentrate paste
• Juice of a lemon
• Salt and black pepper
• 1 250g pot of sunblush tomatoes
• 1 handful of fresh basil leaves

To make…

• Add the freekeh grains, oregano, salt, pepper, paprika, olive oil and tomato paste to a saucepan.
• Add the boiling water, stir thoroughly and cook on the hob on a low heat for 20 minutes or until all the water is absorbed and the grains are soft but slightly al dente.
• Stir in the lemon juice, tomatoes and basil.
• Serve warm or cold.

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