Freekeh, Goats' Cheese & Apricot Salad

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Rinse the freekeh, then add it to a pot with 500ml [1L] water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20 min or until tender but with a slight bite

Chop the red onion[s] into wedges, keeping the peel on

Place on a baking tray and sprinkle with a pinch of salt

Place the tray in the oven for 25 min or until they are tender

Meanwhile, add the cashew nuts to a separate baking dish

Put it in the oven for 6 min or until the nuts have turned a darker golden colour

Once golden, remove them from the oven and leave them to cool

Meanwhile, add the diced apricots to a large mixing bowl with the red wine vinegar and 2 tbsp [4 tbsp] olive oil (preferably extra virgin)

Season generously with salt and pepper, mix well and set aside – this is your apricot dressing

Once the freekeh is tender, drain it and allow to steam dry in a sieve for a few min

Once the onions are tender, remove them from the oven and set aside to cool slightly

Meanwhile, chop the basil finely, including the stalks

Chop the cooled cashew nuts coarsely 

Remove the roots and skins from the cooled onion and separate them into ‘petals’

Add the drained freekeh to the apricot dressing, along with the chopped cashews, basil and onion petals 

Mix gently and taste for seasoning, adding more salt and pepper if needed – this is your mixed freekeh salad