Wholegrain Freekeh Salad

Ingredients:
2 cups cooked Freekeh
1 cup roasted capsicum, cut into strips
1 cup grilled eggplant, chopped.
2 bunches fresh coriander, roughly chopped
1 cup dates, chopped
1 cup dried apricots, chopped
1 small red onion, finely sliced.

Dressing:
Juice of 3 lemons
½ cup olive oil
2 tablespoons sugar or honey
Salt & cracked pepper

 

Serving for: 4

 

Directions:

• Toss all the ingredients together. Coat lightly with dressing. Toss thoroughly and serve at room temperature as a side dish.

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Freekeh Burgers

Ingredients:
1 large onion, finely chopped
2 medium carrots, grated
2 sticks celery, grated
2 tbls olive oil
2 large cloves garlic, crushed
1 ½ cups cooked Nature's Earthly Choice Freekeh
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup parsley, chopped
1 egg
2 cups fresh bread crumbs
juice from ½ lemon
salt and pepper
flour for coating, oil for shallow frying

 

Serving for: 4

 

Directions:

• Fry onion, carrot, and celery in the oil until soft and lightly browned. Transfer to bowl and combine with garlic, Freekeh , cumin, coriander, parsley, and lemon juice. Add egg and process roughly in a blender until mixture binds together, then add bread crumbs, salt and pepper to taste, and refrigerate for 1 hour. Shape the mixture into burgers and lightly coat in flour. Fry in the oil, taking care when turning burgers over. Drain on paper towels and serve with salad greens.

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