Ingredients

• 1 cup cooked freekeh
• 1 fennel bulb, shaved thin
• 1 blood orange, segmented
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Handful of parsley

Method

1. Toss the cooked freekeh with olive oil and vinegar while still warm.
2. Fold through the shaved fennel and blood orange segments.
3. Finish with parsley and a crack of pepper.