When I was growing up, picnicking was a favourite Sodha family pastime, but we did it in a very Indian way. The focus was never on the place: we never had to eat in a bucolic location to have a good time. Our understanding was that homemade food was the best and therefore should be eaten always and anywhere. The food came first; a view was a bonus. As such, even now, decades after leaving the family home, I am always thinking of a good meal for us to eat outdoors. This nutty, chewy freekeh with fennel, dill and tofu has shot up to the top of my favourites: robust, easy to assemble and, above all, delicious whether you eat it on the bank of a lake or in a service station car park.Freekeh salad with fennel, apple, tofu and dillFeel free to use this recipe as a template. Keep the dressing and the quantities the same, but switch out the freekeh for giant couscous or bulgur wheat, and use whichever vegetables you’d like.Prep 15 min
Cook 35 minServes 4275g freekeh
3½ tsp fine sea salt100ml extra-virgin olive oil
4 garlic cloves, peeled and minced2 tsp red miso paste
2 tbsp za’atar
