Flatbreads with Freekeh

Serves
4

Ready In
25 minutes

Ingredient List

4 good quality Flatbreads (or pitta) 

150g Freekeh (bulgar would suffice in a pinch)

250g Chard (Rainbow or Swiss)

1 Red Onion, finely sliced

2 cloves Garlic, finely chopped

100g Yoghurt (Sheep’s or goat’s preferred)

75g Feta (Good quality makes all the difference)

5g Dill, roughly chopped

5g Flatleaf Parsley, roughly chopped

1 unwaxed Lemon

Olive Oil

A Bottle of Fresh Tendrils

Method

Cover the freekeh with double the volume of water and soak for 30 minutes

Drain the freekeh and set aside

Separate the chard leaf from the stalks and chop the stalks finely

Sweat the chopped stalk in a little olive oil for 5 minutes or so until soft

Add the garlic and the chopped chard leaf and wilt for another 5 minutes

Cook the freekeh in 250ml of water, and cook until the water is absorbed

Take the sliced onion in your hand, half at a time, add a generous pinch of salt and scrunch until it has released some of the juice and started to break down.

Combine the Chard, the freekeh and the onion and cool slightly

Start to heat a grill pan on the stove

To finish the chard / freekeh crumble in the feta and add the chopped herbs, season with salt, pepper & lemon juice

Brush the flatbreads with a little oil and grill for a minute each side on the grill

Spoon the chard / freekeh into the centre of the warmed bread

Add a spoon of the yoghurt and liberally add Fresh Tendrils

Enjoy!