Spinach and preserved lemon freekeh from On the Side: A Sourcebook of Inspiring Side Dishes (page 248) by Ed Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Charred Romanesco - olive oil and lemon dressing; Charred Romanesco - soy, chilli and lime dressing; Asparagus with cured egg yolk; Pink radicchio with pear and almonds; Green tomato, salted celery and chervil salad; Grilled green tomatoes with oregano and chilli; Shaved fennel with tarragon; Za'atar mushrooms with curd; Spiced roast carrots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Jane on March 15, 2018

    This is why I love cookbooks - I could never have come up with this recipe myself. A smooth puree of spinach, parsley and preserved lemons is mixed into freekeh. It was amazing - it would liven up a plain piece of meat or fish - I would eat it on its own. It really does look as bright green as my unedited photo.

  • Foodycat on March 14, 2018

    We had it topped with simply roasted chicken thighs. Absolutely delicious - my husband thought it might have been a watercress puree because of the pepperiness.

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