If preserved lemons are not currently part of your culinary repertoire, I hope Fiona's recipe inspires you because they are such a fantastic ingredient that bring a gorgeous vibrancy to all sorts of dishes. Celebrate the last few weeks of the season with this tasty winter salad.

Warning! You might find it quite difficult to stop eating! 

serves 4

1 cup (150g) cracked freekah

1 piece preserved lemon (quarter lemon), any pips removed

2 tablespoons virgin olive oil 

freshly ground pepper 

½ cup chopped dill (or fennel fronds, or flat leaf parsley), chopped

2 small radicchio, each cut into six wedges, with stem intact

1 D’Anjou pear, quartered, core removed cut into six wedges

shaved pecorino, to serve

Place freekah and 3 cups of water in a medium sized saucepan over a high heat and bring to the boil.  Reduce heat to a high simmer and cook for 15 minutes. The freekah should be cooked through with a slight bite, al dente.  Drain, rinse under cold water and drain well.

To make dressing, using back of fork, mash preserved lemon in a medium bowl until paste like.  Stir in oil and pinch of ground pepper.  Add the drained freekah and dill and toss to coat grains in dressing.

Heat cast iron grill or barbeque grill over high heat.  Place pears flesh side down, cook for a minute and turn over and cook for about 30 seconds.  Transfer to bowl with freekah.  Place cut side of radicchio on hot grill for about 45 seconds each side until just charred and leaves begin to wilt.  Transfer to bowl.  Gently toss to just combine.  Serve warm or at room temperature with shaved pecorino or crumbled blue cheese, scattered over.

Recipe and styling by Fiona Hammond © August 2018 

Mark Brancatisano