Freekeh is green toasted wheat often used in Lebanese cooking. If you can't find freekeh then you could replace with couscous.
50g freekeh, soaked in cold water for a couple of hours
3-4tbsp chopped parsley
2-3 spring onions
2tbsp chopped mint
2-3tbsp olive oil
The juice of 1 lemon
Salt and freshly ground black pepper
Vegetable or corn oil for brushing
8 slices of lamb's liver weighing about 50-60g each
Cook the freekeh in simmering, salted water for about 15 minutes, or until tender, then drain. Once cool, mix with the herbs, olive oil and lemon; season to taste.
Heat a ribbed griddle pan or heavy frying pan until almost smoking, season the liver slices and brush with the oil. Cook for literally 15-20 seconds on each side, then remove from the pan. Spoon the freekeh on to serving plates and place the liver on top.
Join our new commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies