This salad is along the same lines as tabouli, but it’s finished with toasted almonds and fetta. I use sheep’s milk fetta but you can use any fetta you like.
Bring a large pot of salted water to the boil. Cook the freekah in plenty of water for 40 minutes, or until tender. Drain it well.
While still warm, dress the freekah with the oil, vinegar and lemon, then season well. Toss through the red onion, parsley, mint and chervil. Tip it into a serving bowl then top with the toasted almonds and crumbled fetta.