Place onions, butter and olive oil into a large heavy-based pot and sauté on medium heat, stirring occasionally until the onion is soft and brown.

In a separate saucepan, soak the freekeh in cold water for 5 minutes. Pour into a sieve, rinse well under cold running water and drain well.

Add the freekeh, rice and spices to the onions, followed by the chicken stock, then salt and pepper and bring to the boil, then cover. Reduce to low heat and leave to simmer for 40 minutes. Remove the pan from the heat and leave freekeh covered for 5 minutes, then remove the lid, drain any excess liquid and leave to cool.

In the meantime, mix the yoghurt with lemon juice, garlic and some salt and set aside.

Stir the herbs into the freekeh mix. Taste and adjust the seasoning. Spoon onto serving dishes and top each portion with a generous dollop of yoghurt.

Sprinkle with pine nuts and parsley and finish with a trickle of olive oil.

This recipe can also be created using our cracked grain or cooked wholegrain freekeh. Simply follow preparation instructions on pack.