Creamy Feta Tomato Freekeh

• 70 g dry quick-cooking freekeh — Dry cracked freekeh
• 70 g feta — Feta cheese
• 120 g Greek yogurt — Plain nonfat Greek yogurt
• 120 g tomatoes, halved — Raw cherry tomatoes
• 80 g spinach — Raw baby spinach
• 2 g zaatar — Za'atar seasoning
• 14 g lemon juice — Fresh lemon juice
• 6 g avocado oil — Avocado oil

Method

1. 1Cook the dry quick-cooking freekehBoil the dry quick-cooking freekeh for 12 to 15 minutes, tasting at the lower bound.15 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Continue cooking the dry quick-cooking freekehOnce tender with a firm center, scoop out 80 g cooking water and drain.Look for: The freekeh is tender with a firm center and no dry core.Safety: Drain boiling water away from your body.
3. 3Cook the tomatoes and spinachHeat the avocado oil in a wide skillet over medium. Cook the tomatoes and spinach for 5 minutes.5 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the skillet handle inward.
4. 4Add all measured zaatarAdd all measured zaatar and lemon juice, and stir for 30 seconds.30 secLook for: Lightly browned edges are visible on the tender tomatoes and spinach, and the aroma of zaatar and lemon juice is pronounced.
5. 5Build the sauceReduce heat to low. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Add the fetaAdd the feta and Greek yogurt and 40 g reserved cooking water, and stir for 90 seconds until creamy.1 min 30 secLook for: The feta and Greek yogurt sauce is smooth and gently steaming without splitting.Safety: Keep dairy chilled until use and declare milk.
7. 7Finish off heatAdd the cooked freekeh, toss for 1 minute, remove from heat.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Rest for 1 minuteRest for 1 minute. If the sauce is too thick, add the remaining reserved cooking water 10 g at a time.1 minLook for: The feta and Greek yogurt sauce clings to the freekeh in a creamy layer without pooling.Safety: Refrigerate leftovers within 2 hours.