Capersfried in oil until crisp, then drained & cooled
Put the chorizo, oil and garlic into a small saucepan over low heat. Gently heat the oil and bring it to a simmer, allowing it to very gently bubble for 15 minutes.
Turn the heat off, strain out the chorizo and garlic and set them aside.
When the oil is completely cooled, whisk in the vinegar, honey, mustard and season to taste.
This makes 1 cup of dressing and is more than enough for this salad and many more. Store in a screw-top jar in the fridge for a couple of weeks, but be sure to bring it to room temperature when needed as it does thicken a bit when chilled.
There are no rules with the proportions of this salad. Use as many or as little of each ingredient as you want. Add some others you may deem fit or do away with anything I’ve used myself. Do what you like.
Mix the cooked freekeh with a little seasoning.
Arrange everything on a board, platter or in a bowl, toss with some of the dressing and garnish it with those beautiful salty and crispy fried capers and the bits of chorizo that helped make that dressing.
Fancy a poached egg on top? Then go for your life.