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PdfPour 3 tbsp olive oil into a large heavy-based pot, add the leeks and soften for 10-15 mins, stirring occasionally.
Rinse the freekeh and add to the leeks along with the stock and thyme and bring to a simmer. Cover and cook over a low heat, stirring from time to time, for 20 mins or until liquid is absorbed then take off heat and let it stand.
Heat the remaining 1 tbsp oil in a frying pan until hot, add the almonds and toast until lightly coloured, lower the heat and add the garlic to soften for a few minutes.
Toss the freekeh & leek mixture with the mint, lemon zest and juice, and season to taste. Top with toasted almond garlic mix and serve.