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Where nature enhances taste

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Where nature
enhances taste

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Products and recipes related to...'freekeh'

Barberry & Black Sesame Glazed Halloumi with Herby Freekeh Salad

Tangy barberries and toasty black sesame bring a punch of flavour to golden-glazed halloumi, served on a warm freekeh salad kissed with mint, dill and lemon. This is not your average veggie plate.

Freekeh Lightly Toasted

Nutty, smoky and deeply nourishing, Greenfields Lightly Toasted Freekeh is a wholesome ancient grain celebrated for its satisfying chew and unique roasted character. With its earthy depth of flavour and subtle smokiness, it brings Middle Eastern tradition into modern kitchens with ease.

Harissa spiced cauliflower steaks with lemon chickpeas

Fiery, smoky, and lemony – these harissa spiced cauliflower steaks with lemony chickpeas are a bold plant-based dish that’s as vibrant on the plate as it is in flavour.

Ras El Hanout honey roasted poussin with freekeh

A Marco Pierre White–inspired dish of roasted poussin with a spiced honey glaze, earthy freekeh, and a lemon–sumac yoghurt that brings balance and depth.

Roast Carrot & Freekeh Salad with Barberries, Dukkah & Za’atar Labneh

A show-stopping Ottolenghi-style dish with a Greenfields twist — expect bold spices, tangy citrus, herbs by the handful, and a feast for all the senses.

Rose & Barberry “Blushing Heart” Freekeh Crumble with White Chocolate Sumac Cream

A daringly romantic dessert of nutty freekeh, tart jewel-like barberries and perfumed rose, topped with a silky white chocolate and sumac cream – sweet, tangy and completely unexpected. This is Valentine’s dessert for the adventurous at heart.

Rose & Sumac Blushing Chicken with Barberry Jewels and Honeyed Pistachio Freekeh

A fragrant, jewel-studded chicken dish that blushingly balances floral rose, tangy sumac and sweet barberries – finished with a drizzle of warm honey and crunchy pistachios. It’s romantic, unexpected and absolutely oozing with love.

Saffron & Pink Peppercorn Sea Bass with Vanilla-Lime Buttered Samphire

Delicate sea bass, gently infused with saffron and crushed pink peppercorns, served over freekeh with glossy vanilla-lime buttered samphire. Elegant, aromatic and unforgettable – a dish made for candlelight and lingering glances.

Stuffed butternut squash with freekeh and barberries

Golden roasted butternut squash stuffed with a spiced freekeh, barberry and herb filling, drizzled with honey-sumac dressing – the perfect comforting dish for crisp autumn evenings.

Herbs & spices

The perfect addition to your autumn cooking, whether you’re seasoning hearty stews, spiced apple desserts, or festive bakes.

Our incredible range of 4 quality honeys that capture the essence of the Greek Islands.

The Greenfields kitchen

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