Warm freekeh salad with charred zucchini, seared nectarines, and mint labneh with spiced almonds

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. In a medium saucepan, combine the freekeh, water, and 1/2 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 20 to 22 minutes until tender but still pleasantly chewy. Drain if needed and spread on a tray to cool slightly.

2. 2

   While the freekeh cooks, toss the almonds with 1 teaspoon olive oil, the cumin, 1/2 teaspoon smoked paprika, the maple syrup, a pinch of salt, and a pinch of black pepper. Spread on a small tray and bake for 6 to 8 minutes at 190 °C / 375 °F, stirring once halfway through, until toasted. Set aside.

3. 3

   In a small bowl, stir together the labneh, half of the chopped mint, the finely grated lemon zest, 1 tablespoon of the lemon juice, a pinch of salt, and a little black pepper. Set aside at room temperature.

4. 4

   In another bowl, whisk together 2 tablespoons olive oil, the sherry vinegar, honey, the remaining 1 tablespoon lemon juice, the remaining 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and black pepper to taste to make the dressing.

5. 5

   Heat a large skillet or cast-iron grill pan over medium-high heat. Toss the zucchini and red onion with 1 tablespoon olive oil, a pinch of salt, and black pepper. Cook for 6 to 8 minutes, stirring only occasionally, until the zucchini is deeply browned and the onion softens. Transfer to a platter.

6. 6

   In the same skillet, add the nectarine wedges and sear them for 1 to 2 minutes per side until lightly caramelized but still holding their shape. Remove carefully.

7. 7

   In a large bowl, toss the warm freekeh with half of the dressing. Add the zucchini, red onion, arugula, and remaining mint, and fold gently. Add the seared nectarines and adjust with more salt or pepper if needed.

8. 8

   Serve the salad warm on plates or on a large platter. Spoon the mint labneh over the top, finish with the spiced almonds, and drizzle with the remaining dressing just before serving.