Soak the freekeh for 8-12 hours (if possible). Drain and rinse well. Combine with the amount of water indicated if soaked; if not use 2 cups / 500ml. Add salt, bring to a boil, reduce to heat, and simmer for 20-30 minutes (if you soaked it will be closer to 20 minutes). Remove from heat. Let sit with the lid on for five minutes, then fluff with a fork and keep the lid off.
In a dry skillet over medium heat, toast the pine nuts until golden. Remove from heat and let cool.
Whisk together the dressing ingredients. Taste and adjust seasoning as desired.
Add the fennel to a large serving bowl, and pour about half of the dressing over, add the spring onion, and dill, fold too incorporate. Season to taste.
pour the remanning dressing over the freekeh. Fold to combine, and add it to the fennel salad. Say thank you and enjoy.
Store leftovers in the fridge for 5 days.