By EP Dietetics
2:31pm, Thursday 25 February 2016
FREEKEH SALADThis delicious salad was inspired by a recipe i was given by one my wonderful clients. Someone shared this recipe with her whilst she was on an overseas adventure, she shared with me and wanted me to continue sharing:) I love the idea of learning new recipes that have been passed on, whether it be from a friend, a family member, i think its a lovely gesture and gives us the opportunity to learn authentic recipes we otherwise may not have ever known. Share and enjoy! This meal serves 2 as a main or 4 as a side. If having as a side, add some extra protein like grilled chicken or fish.
1/2 cup chopped Coriander
1/2 cup chopped Parsley
1/4cup Red onion
1 cup Freekeh (about 1/3 cup uncooked makes 1 cup)
1/2 cup cooked Lentils
1 medium Eggplant
1 large Zucchini
2 Tbsp toasted Pumpkin seeds
2 Tbsp toasted slivered Almonds
1 Tbsp toasted Pine nuts
1 Tbsp chopped Baby capers
1/4 cup Currants
2 Tbsp Lemon juice
1 Tbsp Olive oil
1/2 cup plain Greek yoghurt
1/2 tsp ground Cumin
Cook Freekah and lentils according to packet instructions. Let cool.
Meanwhile steam eggplant and zucchini until tender.
Combine yoghurt, cumin and honey to make dressing.
Roast pumpkin seeds and almonds in a dry pan.
Combine lemon juice and olive oil – set aside.
Combine all ingredients in a serving bowl (except lemon juice, olive oil and yoghurt dressing).
Drizzle lemon and olive oil through salad.
Drizzle yoghurt dressing over the top of salad.
Updated 2:20pm, Thursday 25 February 2016