100 g freekeh (a cracked, roasted green wheat)
1 ripe avocado
freshly squeezed juice of 1/2 lemon
12 cherry tomatoes, quartered
2 sun-dried tomatoes in oil, chopped
1 spring onion, finely chopped
2 tablespoons argan oil (or walnut oil)
2 tablespoons finely chopped fresh parsley
1 tablespoon pine nuts, toasted
1.Cook the freekeh in a pan of boiling, salted water, simmering for 15–20 minutes until tender.
2.Drain and allow to cool.
3.Using a sharp knife, cut the avocado in half, turning it as you do to cut around the stone.
4.Twist the two halves to separate. Remove the stone and peel the two halves. Dice the flesh and toss with a little of the lemon juice to prevent any discolouration.
5.Mix together the cooked freekeh, cherry tomatoes, sun-dried tomatoes and spring onion.
6.Toss with the oil, the remaining lemon juice and parsley.
7.Fold in the diced avocado, top with pine nuts and serve at once.
See More Recipes From The Tomato Basket by Jenny Linford