1. Heat a pot over medium-high heat and add the olive oil. When hot, add the freekeh, bay leaf and a good pinch of salt. Toast the grains for 1 minute, stirring often so they don't stick. Cover with hot stock or water and bring to the boil. Cook, uncovered, for 3-4 minutes then reduce heat to low, cover with a lid and cook for a further 10-12 minutes until cooked but still with a little bite. Remove from the heat and allow to stand for 10-15 minutes, still covered, then stir well. Transfer to a large bowl and allow to cool.

2. Add the chickpeas, currants, almonds, sesame seeds, herbs and lemon juice and toss well to combine. Check for seasoning, adding salt and pepper to taste, and set aside.

3. For the kofta, place all the ingredients together in a large bowl and season well. Mix well using your hands until the mixture comes together. At this point, you can break off a small piece of the mixture and fry in a pan to taste for seasoning. Divide the mixture into 8 portions, and shape them around short flat skewers. Refrigerate until ready to cook.

4. To make the harissa yoghurt, simply swirl the harissa into the yoghurt and set aside.

5. Heat the grill until hot and chargrill the kofta for 8-10 minutes, or until cooked through, turning occasionally.

6. Serve the kofta with the freekeh salad, a dollop of harissa yoghurt, some chopped cucumber and tomatoes and a wedge of lemon.

Tip: Freekeh is great for lunches as it holds up really well the next day, but brown rice, farro or cous cous are great alternatives. You can serve the salad add-ons, like the nuts, on top, on the side or not at all, depending on the school or office setting.

More family recipes that become work (and school) lunches the next day