- 1 tablespoon olive oil
- 225g freekeh
- 2 cloves garlic, crushed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 750ml vegetable stock
- 50g fresh coriander, chopped – reserve a few leaves for decoration
- 50g parsley, chopped
- 75g almond flakes, toasted, plus 40g for serving
- 1 pomegranate, seeds removed
- 4 eggs
- 1 x 200g tub hummus
- 200g cherry tomatoes, halved
- To cook the freekeh, warm 1 tablespoon olive oil in a heavy-bottomed saucepan, then add the freekeh and sauté for 2 minutes. Add the garlic, cumin, coriander and turmeric, and cook for a further minute. Add the stock and bring the mixture to the boil, then reduce the heat, cover and cook, stirring occasionally, until the freekeh is tender to the bite – about 20 to 25 minutes. Drain off any excess liquid, cover and set aside for 5 minutes. Season with salt and pepper to taste, then stir through the chopped coriander, parsley, almond flakes and pomegranate seeds.
- Bring a pot of water to a steady simmer and add the eggs and cook for 6 - 7 minutes, depending on if you like your yolks jammy or slightly more cooked. Remove the eggs from the pan with a slotted spoon and place into a bowl of iced water to stop them overcooking. When cool enough to handle, peel the shells from the eggs and slice them in half.
- To serve, divide the hummus between bowls, and pile the freekeh 'tabbouleh' on top. Add the halved tomatoes and the eggs and the remaining toasted almond flakes. Sprinkle the coriander leaves over the bowls and serve immediately.