Warm freekeh and grilled capsicum salad
Enjoy this healthy and delicious recipe from Janella Purcell’s latest cookbook, Janella’s Super Natural Foods.
- 1 red capsicum, halved and deseeded
- ½ cup freekeh, cracked or whole
- 375ml (1½ cups) water
- 1 small red onion, thinly sliced
- 1 garlic clove, crushed
- ½ teaspoon ground allspice
- ¼ teaspoon smoked paprika
- 1 tablespoon each fresh or 1 teaspoon each dried oregano and thyme
- 45g (¼ cup) green or black olives, halved and pitted
- 65g (½ cup) crumbled goat’s feta
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon raw honey
- 1 teaspoon pomegranate molasses
- Unrefined salt
- Heat the grill to high. Place the capsicum, cut side down, under the grill and cook until starting to blacken. Remove from grill, pop in a plastic bag or dish with a lid and allow them to sweat for a few minutes. When cool enough to handle, peel then discard the skin. Slice the flesh into thin strips. Set aside.
- Meanwhile, wash the freekeh well, then place in a saucepan and cover with the water. With the lid half on, bring to the boil then reduce the heat to low and simmer until the freekeh is tender, about 15 minutes. Take off the heat and cover completely with the lid. Leave to sit for at least 10 minutes so the freekeh keeps cooking in its own steam.
- In a large bowl, mix together the freekeh, onion, garlic, spices, herbs, capsicum, olives and feta.
- In a separate smaller bowl, make the dressing by whisking together the lemon juice, oil, honey, pomegranate molasses and salt.
- Toss the dressing through the freekeh. Taste and adjust the seasoning to how you like it.
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