Freekeh is an ancient grain from the Middle East that has a nutty, slightly smoky flavour, adding some oomph to porridges, salads and soups. This salad recipe is a crowd pleaser and perfect for when you’re asked to “bring a plate”.

Serves 4

Prep time: 10 mins

Cook time: 60 mins

Ingredients

6 plums, halved, stones removed

70mL extra-virgin olive oil

150g freekeh

150g feta, crumbled

1 barbeque chicken, shredded

1 punnet baby shiso red (or substitute for any baby micro herb)

1/2 cup flat-leaf parsley, torn

60g pistachios, chopped

Juice of 2 lemons and zest of 1 lemon

Method

Pre-heat oven to 200C. Place plums cut-side up on an oven tray lined with baking paper. Drizzle with 2 tbsp oil, season with salt and pepper. Roast until tender (20 minutes) and set aside.

Meanwhile, cook freekeh in a saucepan of boiling salted water until tender (30-40 minutes). Drain well, spread on a large baking tray and set aside to cool.

Combine freekeh, chicken, baby shiso red, parsley, pistachios, lemon juice and rind, remaining oil, plums and plum roasting juices on a large serving platter. Season with salt and pepper. Toss gently to combine. Top with feta and serve.