Freekeh is an ancient Lebanese and North African grain that can be found in most large supermarkets. If you can’t find it, use bulghur wheat. 

More information: here 

• Heat the oil in a medium saucepan; add the onion and a good pinch of salt. Cook, stirring occasionally, until the onion smells sweet, not raw.
• Add the dried herbs and spices, stir for a few seconds then add the freekeh and 500ml water. Bring to the boil then cover and simmer gently for 10 minutes, or until the water is mostly absorbed and the freekeh is tender but still has some bite. Turn off the heat and let the freekeh steam under a lid while you prepare the figs.
• Heat a griddle pan over a medium flame and sauté the fresh fig quarters. 
• Cook for 2 minutes on one side and one minute on the other. Carefully lift them off and set aside.
• Fluff the freekeh with a fork then stir in the dried figs, fresh mint and parsley. Taste and season accordingly.
• Transfer the salad to a large bowl, top with toasted sesame seeds and the fig slices. Drizzle with oil if you like. Serve with a lemon wedge and a handful of rocket leaves.