2 cups Med Cuisine Smoked Green Freekeh

4 cups water or vegetable stock

1/3 cup extra virgin olive oil

200–250g spinach, thoroughly washed

5 garlic cloves, thinly sliced

Salt, to taste

Cracked black pepper, to taste

Juice of 1 lemon

Crème fraîche or plant-based alternative

Freshly ground black pepper

Cook the freekeh. Rinse the freekeh, then place it in a saucepan with the water or stock and a pinch of salt. Bring to a boil, cover and simmer gently for 20–25 minutes, or until the liquid is absorbed and the grains are tender. Remove from the heat and leave to stand for 5 minutes.

Golden the garlic. Heat the olive oil in a wide saucepan over a medium-low heat. Add the sliced garlic and cook gently until lightly golden, taking care not to let it burn.

Wilt the spinach. Add the wet spinach, including the tender stalks, to the pan. Cover and steam for a few minutes until softened and its liquid has been released.

Combine. Fold in the cooked freekeh, cover and cook for a further 5–7 minutes so the grains absorb the garlicky spinach juices.

Season. Uncover, stir well and season with salt and cracked black pepper. Squeeze over the lemon juice and taste, adding more seasoning if needed.

Serve. Spoon onto a serving plate and finish with a dollop of crème fraîche or a plant-based alternative, plus freshly ground black pepper, if using.