Warm freekeh porridge with cardamom and coconut, olive oil roasted grapes, honey and rose
Freekeh grains lend a new and exciting texture to your early morning bowl of porridge. Like regular porridge, the freekeh is cooked in water and then stirred through coconut milk and cardamom. The trick is to keep stirring to make sure the plump grains absorb all of the creamy goodness. As pretty as it is delicious, this is a comforting breakfast you’ll want to make again and again.
- 1 large bunch of seedless red grapes, washed
- Neolea olive oil for drizzling
- 125g freekeh
- 400 ml coconut milk
- Seeds from 8 cardamom pods, crushed (or 1 ½ tsp cardamom powder)
- Pinch of salt
- 1 tbsp honey, plus extra to serve
- 2 tbsp desiccated coconut
- 1 tbsp dried rose petals, lightly crushed
- 4 tbsp Neolea olive oil, to serve
- Cook the freekeh in water according to the instructions on the packaging.
- Once the freekeh is cooked, drain it and set it aside.
- Preheat the oven to 170 C
- Line a baking tray with baking paper, break the large bunch of grapes into smaller ones.
- Drizzle them with a little olive oil and roast in the oven for 10-15 minutes until they begin to wrinkle and burst. Remove from the oven and set aside to cool.
- While the grapes are roasting, warm the coconut milk and cardamom together in a small pan with a pinch of salt and a tablespoon of honey. Add the cooked freekeh to the pan and cook on a low heat for 10 minutes, until thick and creamy.
- Once the porridge is cooked, serve in deep bowls. Top each bowl with some roasted grapes, honey or honeycomb if you have it, a sprinkle of desiccated coconut and some crushed rose petals.
- Drizzle some olive oil around the edge of each bowl and enjoy immediately.