Many years ago I went to Georgia on a last-minute trip accompanied by a gang of political journalists wanting to write about an attempted coup. While they assessed the state of the nation, I had a memorable few days being fed by terrifically hospitable locals keen to show off their delicious cuisine. In particular, I loved the sweet-sour salads studded with herbs, grains, walnuts and fruit. This is a high-summer homage to the country.
Thomasina Miers’ recipe for freekeh salad with nectarine and halloumi
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