As the festive season approaches, it’s useful to have a repertoire of dishes that you can take to parties, work lunches and bring-and-share gatherings. For me, it’s important that the dish is something everyone can enjoy, not just exclusively for vegans. What better way to celebrate the party season than with this delicately spiced Smokey Freekah Pilaf with salted lemon yoghurt….
Freekah is roasted green wheat, which has been eaten for thousands of years. It has a traditionally Middle Eastern culinary background and with it’s naturally smokey flavour, it is a kitchen favourite. The texture has a true al-dente bite making it perfect for pilafs and as an addition to salads and stuffings. And for those who ask, it’s full of protein and super simple to cook.
This pilaf has an addictive savoury-sweet flavour, with caramelised onions, cinnamon and mixed spice, alongside fresh parsley and coriander, topped with a salty, lemon-juice infused vegan yoghurt to bring all the flavours together.
It’s ready in under 30 minutes and can be served hot or cold. It will also keep well in the fridge for a couple of days- simply spoon the yoghurt over the pilaf just before serving.
2 tbsp olive oil
1 onion, sliced finely
¼ tsp ground cinnamon
¼ tsp ground mixed spice
200ml vegetable stock
Generous handful of flat-leaf parsley, chopped roughly
Small handful of coriander, chopped roughly
1 tbsp flaked almonds
1 tbsp sultanas
For the yoghurt dressing:
3 tbsp unsweetened soya yoghurt
Pinch of sea salt flakes
Juice of 1/2 unwaxed lemon