Pour the olive oil into a large pan, add the onion and fry until softened and just turning golden. Add the leek and cook until soft, add the garlic and cook for a minute. Add the lemon zest, cumin seeds, and chilli flakes, stir through. Add the lemon juice and honey, then the spinach and tomatoes. Pile in the cooked grains, stir through, add 100ml water and the stock powder, pop the lid on and leave over a low heat for 10 minutes, stirring occasionally until heated right through.

Taste to check seasoning and add the chopped herbs. Pile onto a serving dish and sprinkle with sumac, pistachios, crispy onions and chopped herbs.

Serves 4


400g Freekeh, cooked

400g brown basmati rice or quinoa, cooked

100g puy lentils, cooked

or use the equivalent weight of Bulgar and toasted vermicelli (available from international stores)

2 teaspoons vegetable bouillon powder

4 tablespoons olive oil

2 large onions, thinly sliced

1 leek sliced thinly

6 cloves garlic, pasted

2 lemons, zest and juice

2 teaspoons cumin seeds

1 teaspoon chilli flakes (optional)

2 teaspoons honey

150g cherry tomatoes, halved and pre-roasted

200g baby spinach washed

Fresh parsley, mint and dill

To Finish

Sumac, chopped herbs, crispy onions, pistachios