Freekeh Salad

• 1 cup Cracked Freekeh
• 3 cups Water
• 1 teaspoon Sherry Vinegar
• 6 Tablespoons Olive Oil
• Salt To Taste
• Pepper, Fresh-ground, To Taste
• 1 cup Cherry Or Sun-Gold Tomatoes (halved)
• 8 Anchovies Packed In Oil (drained And Patted Dry, Then Minced)
• 4 ounces, weight Cucumber (peeled, Seeds Removed And Diced)
• 1/3 cups Basil Leaves, More Or Less As Desired (washed, Dried And Torn)

1. Place freekeh and water in a small saucepan and lightly salt with coarse sea salt or kosher salt. Bring to a boil, reduce to a simmer, cover and cook for 25 - 30 minutes, until tender. Remove from heat and let it sit in the pot for 5 minutes longer. Drain and then spread it out on a sheet pan to cool.
2. Whisk together the sherry vinegar and olive oil in a bowl. You should barely taste the vinegar. Season with salt and pepper to taste.
3. When freekeh is cool, transfer it to a bowl and fold in the tomatoes, anchovies and cucumber. Drizzle on the vinegar and olive oil dressing and scatter the basil leaves on top. Fold it together to combine. Serve immediately. Do not let this sit around as the brightness of all the ingredients will fade.

water, sherry vinegar, olive oil, salt, pepper, cherry, anchovies, weight cucumber, basil

Taken from tastykitchen.com/recipes/salads/freekeh-salad/ (may not work)