Читать книгу Greenfeast - Nigel Slater - Страница 12

freekeh 125g

thyme a few sprigs

bay leaves 2

feta 250g

za’atar 1 teaspoon

a large peach

olive oil 3 tablespoons

a medium onion

mint 10g

parsley 20g

a lemon

Set the oven at 200°C/Gas 6. Put the freekeh, thyme and bay on to boil with enough water to cover by a good third. Salt it lightly and simmer for fifteen minutes.

Place a large piece of kitchen foil on a baking sheet, lay the piece of feta in the middle and sprinkle with the za’atar. Halve the peach, discard the stone, then cut each half into four. Tuck the peach around the feta, then pour over two tablespoons of the olive oil. Pull the sides of the foil up around its cargo and scrunch loosely to seal. Bake for twenty minutes.

Peel and finely slice the onion, then fry till crisp in the reserved oil. Set aside on kitchen paper.

Chop the mint and parsley together. Remove the feta from the oven and open the parcel. Pour the baking juices out into a bowl and mix with the juice of the lemon. Drain the freekeh, discarding the herbs, then dress with the lemon and baking juices. Fold in the mint and parsley, then break up the feta into large pieces and add. Lay the peaches amongst the freekeh, top with the crisp onions and serve.

• A substantial salad of warm, chewy grain, salty cheese and sweet, juicy peaches. The parsley and mint are important, but you could use basil too, or even coriander if you prefer.