Insert simmering basket into TM bowl and weigh in freekeh

Remove basket and rinse freekeh well

Place water, olive oil and salt into ™ bowl, insert basket with freekeh and cook 45 minutes / 100 / speed 4

Remove basket from ™ bowl and put aside to drain the freekeh for 5 minutes

Transfer the freekeh to an oblong container and allow to cool for an hour before covering and storing in the fridge to get completely cold … this step can be done a day ahead if preferred

Once cold place freekeh in a large mixing bowl

Add the red onion, parsley, fennel, radishes, dried fruit, preserved lemon, lemon juice, olive oil, sumac, salt and pepper … stir everything together well then taste for seasoning, and add more salt and pepper if needed

Put salad into the fridge until ready to serve … this can be done well ahead, but to keep the spinach glossy and the nuts and seeds crisp I add them just before I am about to serve

When ready to serve lightly fold through the spinach leaves, nuts and seeds and place onto a serving platter, or spoon onto individual plates

The salad will keep well in the fridge for up to three days but the nuts and seeds will lose their crispness over this time

You can also serve this as a warm salad by lightly warming in a large frypan, or in a covered baking dish in a moderate oven until the chill has come off it ... then stir through the spinach and the nuts/seeds