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Maggie Beer

Warm Freekah Salad with Preserved Lemon

Step 1: Boil the freekah in water until just soft but still nutty. Drain.

Step 2: Toss with preserved lemon, quince paste, both chopped into small squares, and add lemon juice, oil and a hand full of chopped mint.

Step 3: If using the pancetta, pan fry in a hot pan with a drizzle of oil until crispy. Drain on absorbent paper.

Step 4: Dollop ricotta on top of freekah and serve with crispy pancetta if using.


  1. 90g 1 cup freekah cooked and drained
  2. 30g 1 Tbsp Preserved Lemons washed and diced
  3. 30g 1 Tbsp Quince Paste diced
  4. 20ml 1 Tbsp lemon juice
  5. 1/4 cup mint chopped
  6. 125g 1/2 cup ricotta
  7. 60g pancetta optional

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