Warm Freekah Salad with Preserved Lemon
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Step 1: Boil the freekah in water until just soft but still nutty. Drain.
Step 2: Toss with preserved lemon, quince paste, both chopped into small squares, and add lemon juice, oil and a hand full of chopped mint.
Step 3: If using the pancetta, pan fry in a hot pan with a drizzle of oil until crispy. Drain on absorbent paper.
Step 4: Dollop ricotta on top of freekah and serve with crispy pancetta if using.
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