Here's a fresh take on the traditional baked stuffing, with
added crunch from nuts and celery. It can be prepared up to two
days ahead; bring it to room temperature and dress it just before
180 gm (1 cup)freekeh, rinsed and drained80 gmdried sour cherries, soaked in 2 tbsp warm water for 10 minutes, drained3celery stalks from the heart, thinly sliced and tender leaves reserved2 cups(loosely packed) flat-leaf parsley, torn1 cup(loosely packed) mint, torn80 gm (½ cup)roasted almonds, coarsely chopped35 gm (¼ cup)roasted pistachio nuts, coarsely chopped80 gmGreek feta, coarsely crumbledSherry vinaigrette50 mlsherry vinegar1½ tspDijon mustard½garlic clove, finely chopped½ tspcrushed cumin seeds125 ml (½ cup)olive oil
Place freekeh in a saucepan with 375ml water and bring to a simmer, then reduce heat to low, cover and cook until freekeh is tender (25-30 minutes). Set aside covered to steam for 5 minutes, then spread in a thin layer on an oven tray and stir occasionally until cool (30 minutes).
For vinaigrette, whisk vinegar, mustard, garlic and cumin seeds in a bowl. Add olive oil, whisk to combine and season to taste.
Combine remaining ingredients except feta and half the herbs in a bowl, add vinaigrette, season to taste and toss to combine. Serve scattered with feta and remaining herbs.