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Rinse the freekeh.
Put 2 l of water and 2 tsp of salt in a medium saucepan and bring to a rolling boil.
Add the freekeh, cook for 15-20 minutes, until just tender, then drain.
Meanwhile, make the dressing.
Put the oil in a small saucepan with the garlic, place over a low heat and cook until the garlic turns a very pale shade of gold.
Stir in the miso, za'atar, maple syrup, lemon zest and juice, and 1½ tsp of salt, cook for another minute, then take off the heat.
Put the tofu, apple and fennel in a large bowl, add the drained freekeh and the warm dressing, and mix well.
Fold through the dill and serve.