11/3 cups (270g) freekeh

2 lemons, halved

1/2 cup (125ml) extra virgin olive oil, plus extra to brush

1 bunch flat-leaf parsley leaves, chopped

500g baby heirloom tomatoes, halved

1 red onion, finely chopped

1 tbs red wine vinegar



1 Bring a large saucepan of water to the boil over medium heat. Add freekeh and cook for 30 minutes or until tender. Drain freekeh and set aside to cool.

2 Meanwhile, heat a chargrill pan or barbecue to high heat. Brush cut side of lemons with oil. Cook lemons, cut-side down, for 2 minutes or until charred.

3 Place freekeh in a bowl with parsley, tomato, onion, vinegar, oil and juice from charred lemons. Season and toss to serve.