Bye Summer Salad - autumn equinox this week and a new moon today. This mornings walk felt different and I’m really in the mood to start getting cosy. Saying farewell to summer veg with this freekeh tabbouleh inspired salad with toasted almonds and chickpeas. Enjoy Freekeh & chickpea tabbouleh-inspired recipe below 👇🏽 10 tbsp extra virgin olive oil, plus extra for drizzling Juice of 3 unwaxed lemons, zest of 2 Pinch of cumin 600g cooked freekeh, quinoa or wild rice 2x 400g tin of chickpeas, drained and rinsed 3 spring onions or 2 sticks of celery, finely chopped 1⁄2 large cucumber, chopped 250g cherry tomatoes, chopped Large bunch of parsley (leaves and stalks), finely chopped Large bunch of mint leaves, roughly torn or chopped 100g feta, crumbled Large handful of chopped dried apricots or dates Large handful of toasted almonds, roughly chopped Sea salt and black pepper In a large bowl, whisk the olive oil, lemon juice and zest (save a little zest for serving), cumin, salt and pepper. Add all the remaining ingredients except the feta and almonds. Toss thoroughly so that everything is lightly coated in dressing then taste for seasoning. Finish with the feta, almonds and reserved lemon zest. Drizzle over a little extra olive oil to serve. I like @zaytoun_cic freekeh, @odysea_ltd feta @crazyjackorganic dried fruit and nuts, @bionaorganic and @boldbeanco chickpeas, olive oil @belazu_co @twofieldszakros @pomoragoodfood