Ingredients
Method
1.Put the freekeh into a saucepan with 1½ litres of water and half a teaspoon of sea salt. Bring to the boil then reduce the heat and simmer covered, loosely for 45 minutes or until just tender. When the freekeh is cooked, drain well and transfer to a large bowl to cool.
2.Meanwhile, put the orange juice, pomegranate juice, honey, ras al hanout and saffron into a small saucepan. Bring to the boil and then reduce the heat and simmer until the liquid has reduced by half. Set aside to cool.
3.Using a mandolin or vegetable peeler, slice the carrots, zucchinis and fennel into thin ribbons. Put the vegetable ribbons into a large bowl and pour over the reduced juice mixture.
4.On a large serving dish combine the freekeh, chickpeas and herb. Season to taste with salt and freshly ground black pepper. Top with the vegetable ribbons and pour over any remaining dressing.
5.Just before serving crumble the fetta over the top, scatter with the fennel fronds and drizzle with a little extra virgin olive oil before serving.
Not suitable to freeze or microwave. Freekeh is available from health food stores and some larger greengrocers and supermarkets. Ras al hanout is a Moroccan spice mix available from gourmet food stores and spice purveyors.
Note
