Ingredients
90g freekah cooked and drained
30g Preserved Lemons washed and diced
30g Quince Paste diced
20ml lemon juice
1/4 cup mint chopped
125g ricotta
60g pancetta optional
90g freekah cooked and drained
30g Preserved Lemons washed and diced
30g Quince Paste diced
20ml lemon juice
1/4 cup mint chopped
125g ricotta
60g pancetta optional
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Methods
1
Boil the freekah in water until just soft but still nutty. Drain.
2
Toss with preserved lemon, quince paste, both chopped into small squares, and add lemon juice, oil and a hand full of chopped mint.
3
If using the pancetta, pan fry in a hot pan with a drizzle of oil until crispy. Drain on absorbent paper.
4
Dollop ricotta on top of freekah and serve with crispy pancetta if using.
1
Boil the freekah in water until just soft but still nutty. Drain.
2
Toss with preserved lemon, quince paste, both chopped into small squares, and add lemon juice, oil and a hand full of chopped mint.
3
If using the pancetta, pan fry in a hot pan with a drizzle of oil until crispy. Drain on absorbent paper.
4
Dollop ricotta on top of freekah and serve with crispy pancetta if using.
