200g ready-cooked freekeh (such as Merchant Gourmet)
Freshly ground black pepper, to taste
Small handful fresh mint leaves, roughly chopped
5 A DAY: 1
Add 1 teaspoon of rapeseed oil to a frying pan, and set over a high heat. Once the oil is hot, add the mushrooms and fry for 6–7 minutes until they are dark and crispy. Remove a couple of the mushroom pieces from the pan and set aside for later. Squeeze over the lemon juice and add in the zest.
Reduce to a medium heat and add in the feta with 2 tablespoons of water and stir for 3–4 minutes, until melted. Tumble in the oregano leaves.
Add in the freekeh and heat through for 4–6 minutes. The sauce should be glossy and coat the individual freekeh, but if needed, add a few tablespoons of water to make the sauce silky.
Season with black pepper, to taste, and serve in a bowl, sprinkling the reserved mushrooms and chopped mint on top.