John Gregory Smith served up tasty asparagus, freekeh and rose harissa mascarpone on Sunday Brunch.

The ingredients are: 500g cooked⁣, freekeh from a packet, 2 tbsp olive oil, plus⁣, extra for drizzling, juice of 1 lemon⁣, 400g asparagus, woody, stalks snapped off⁣, 2 handfuls of finely chopped⁣, basil leaves⁣, 4 spring onions (scallions),⁣ finely chopped⁣, 250g mascarpone, 2 tbsp rose harissa⁣, sea salt and freshly ground⁣ black pepper⁣.

See recipes by John in his book titled: Fast Feasts: Quick, easy recipes with a Middle Eastern twist available from Amazon now.