Freekeh Salad with Artichoke and Labneh Recipe | olivemagazine

Ingredients

• 200g freekeh
• (we used Waitrose Orange River Sultanas) 50g large sultanas
• 2 large onions halved and sliced
• olive oil
• 3 tbsp sherry vinegar
• 1 tsp caster sugar
• 2 tsp cumin seeds toasted
• 280g jar good quality artichokes hearts in olive oil drained
• ½ a small bunch dill chopped
• 200g full-fat Greek yoghurt
• finely chopped to make 2 tbsp dill
• finely chopped to make 2 tbsp parsley