Freekeh with labneh, smoked mackerel and quick pickled vegetables

To make the labneh, combine the yoghurt with a pinch of fine salt and mix well. Transfer to a brand new jay cloth or piece of muslin and tie at the top to secure. Hang the yoghurt over a bowl (or place into a sieve) and allow to drain overnight if possible, or for at least a few hours

To make the pickled vegetables, combine the hot tap water, rice vinegar, caster sugar and salt and stir until the sugar and salt have dissolved. Add the carrot and red onion and set aside to pickle

Bring the stock to the boil in a saucepan and add the freekeh. Cook for 20 minutes, or until tender

To serve, combine the cooked freekeh with flaked smoked mackerel. Spread the labneh on a plate and top with the freekeh mixture

Drain the pickles and arrange them on top, then scatter over the pumpkin seeds and parsley leaves and finish with a swirl of extra virgin olive oil and serve with a wedge of lemon