Published: November 17, 2018
In his latest cookbook, the Melbourne food critic turns international dishes into easy evening meals including this vegetarian salad
I freakin’ love freekeh. Over the last decade, this immature, roasted green wheat has become far more readily available. These days, we even harvest our own freekeh in South Australia.
Freekeh is notorious for taking longer to cook than it says on the packet, so if time is of the essence choose cracked freekeh, which cooks more quickly and actually absorbs more flavours.
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