Recipes › Lunch › Freekeh & Lentil Vegetable Bowl with Tahini Yoghurt Dressing

Recipes

Freekeh & Lentil Vegetable Bowl with Tahini Yoghurt Dressing

30 minutes

Preparation Time

40 minutes

Cooking Time

Servings

Ingredients

1 cup (200g) freekeh, rinsed & drained

1/2 cup (100g) green lentils, rinsed & drained

3 cups (750ml) boiling water or stock

Salt & freshly cracked pepper

125g green beans

1 bunch broccolini

1 bunch asparagus, cut into 2cm pieces

2 cups finely sliced red cabbage

1/2 avocado, peeled

1/2 small red onion, finely sliced & pickled (see Picked onions recipe below)

1 large handful each flat-leafed parsley & mint leaves, coarsely chopped

1 zucchini, thinly shaved lengthways

2 tablespoons toasted mixed seeds, to serve

Tahini yoghurt dressing

1/2 cup (125g) Jalna Greek or Farm to Pot organic Greek yoghurt

1/3 cup (80ml) tahini

1/3 cup (80ml) water

2-3 tablespoons lemon juice, to taste

1 small garlic clove, crushed (optional)

Pinch salt (optional)

Pickled onions

3 tablespoons white wine vinegar

1/2 teaspoon sugar

Pinch of salt

1 small red onion, peeled & thinly sliced

1 bay leaf

Method

Place freekeh and lentils in a large saucepan and add boiling water. Bring to the boil, reduce to simmer and cook, covered, for 20 minutes, or until tender. Drain any excess liquid, spread onto a large baking sheet and leave to cool slightly.

Bring a large saucepan of water to the boil. Add a pinch of salt and blanch the beans, broccolini, and asparagus in batches for 1-2 minutes until just tender. Rinse under cold water to stop them cooking. Drain well.

In a large bowl, place freekeh, lentils, parsley and mint, and toss well to combine; season to taste. Arrange in bowls or on a large platter with beans, broccolini, asparagus, zucchini, cabbage, avocado and pickled onions on top. Drizzle with tahini dressing and garnish with toasted seeds.

To make dressing:: Place all ingredients in a bowl & whisk to combine. Makes about 1 ¼ cups.

To make Pickled onions:: In a small bowl, whisk together the vinegar, sugar and salt with 3 tablespoons of water until the sugar dissolves. Add the sliced onion and bay leaf and set aside to pickle and turn bright pink.; Note: Tips - Superblend mixes (eg.freekeh, lentils, beans) are available from supermarkets. Other grains, such as amaranth, pearl barley, Israeli couscous, red rice or burghul could also be used. Add or substitute other vegetables (silverbeet, kale, chargrilled eggplant, grated raw / cooked beetroot, watercress, rocket, edamame, green peas, heirloom tomatoes or corn).