Freekeh with labneh, smoked mackerel and quick pickled vegetables
Freekeh is combined with flaked smoked mackerel and served on top of creamy labneh in this brilliantly simple dish. Finished with tart pickles and crunchy pumpkin seeds, it makes a perfect quick supper or could be served as part of a spread.
Ingredients
Metric
Imperial
- 500g of natural yoghurt
- 200g of freekeh
- 2 smoked mackerel fillets, skin removed and flaked
- 500ml of vegetable stock
- 20g of pumpkin seeds, toasted
- 1 handful of fresh parsley, picked, to garnish
- 1 dash of Carapelli Extra Virgin Olive Oil
- 1 lemon, sliced into wedges, to serve
Method
To make the labneh, combine the yoghurt with a pinch of fine salt and mix well. Transfer to a brand new jay cloth or piece of muslin and tie at the top to secure. Hang the yoghurt over a bowl (or place into a sieve) and allow to drain overnight if possible, or for at least a few hours
- 500g of natural yoghurt
To make the pickled vegetables, combine the hot tap water, rice vinegar, caster sugar and salt and stir until the sugar and salt have dissolved. Add the carrot and red onion and set aside to pickle
Bring the stock to the boil in a saucepan and add the freekeh. Cook for 20 minutes, or until tender
- 200g of freekeh
- 500ml of vegetable stock
To serve, combine the cooked freekeh with flaked smoked mackerel. Spread the labneh on a plate and top with the freekeh mixture
- 2 smoked mackerel fillets, skin removed and flaked
Drain the pickles and arrange them on top, then scatter over the pumpkin seeds and parsley leaves and finish with a swirl of extra virgin olive oil and serve with a wedge of lemon
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