Place freekah and stock in a large saucepan and bring to a simmer. Remove from the heat, add the spices, cover and allow to stand for at least 10mins.

When you’re ready to serve, return the saucepan to the heat and add 2/3 of the baby spinach and cook over a medium heat stirring constantly until spinach has just wilted. Remove from the heat and stir through olive oil and vinegar.

Season and transfer to a large salad bowl. Toss through remaining spinach and sprinkle over almonds.