Serves 4 as a side
You will need to begin this recipe the night before
You will need a sterilised glass jar for the pickled walnuts
1 cup freekeh (green wheat)
3/4 cup very finely chopped coriander
3/4 cup very finely chopped curly parsley
1/3 cup very finely chopped mint
Juice of 1/2 lemon
1/4 red onion, very finely chopped
About 1/2 small bunch grapes
Freshly cracked black pepper
1 cup white vinegar
1/2 cup caster sugar
1 tsp cumin seeds
1 tsp coriander seeds
1 tbsp sea salt flakes
1/4 red onion, sliced
To make pickling liquid, heat a small frypan over med-high heat. Add cumin seeds, coriander seeds and salt flakes and toast for 1-2 mins or until fragrant. Remove from heat immediately and set aside. Combine vinegar and sugar in a small saucepan with 2 cups water. Bring to the boil, swirling until sugar is completely dissolved. Add toasted spices and salt and red onion. Pack walnuts into a sterilised glass jar then pour over picking liquid. Seal with lid then pop into fridge for at least 12 hours. Drain, reserving picking liquid.
Add freekeh to a medium sized saucepan. Add 4 cups of boiling water then pop over a high heat, bring to the boil then drop heat to low, over and allow to simmer for 20 mins or until all liquid has absorbed and the grains are al-dente. Rinse under cold, running water then place in fridge until completely cooled.
Preheat oven to 180ºC (160ºC fan). Place grapes on a baking tray and roast for 10 mins.
Combine cooled grains, herbs, lemon juice, red onion, walnuts and 1/4 cup of the reserved pickling liquid. Mix well to combine then season generously with pepper. Serve with roasted grapes and feta crumbled over the top.
Delicious served with spanakopita.