1 cup (200g) freekeh, rinsed & drained
½ 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
½ avocado, peeled
½ small red onion, finely sliced & pickled (see 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 Yoghourt Dressing
(makes about 1 ¼ cups)
½ cup (125g) Jalna Greek Yoghourt
⅓ cup (80ml) tahini
⅓ cup (80ml) water
2-3 tablespoons lemon juice, to taste
1 small garlic clove, crushed (optional)
Pinch salt (optional)
Place freekeh and lentils in a large saucepan and add boilingwater. Bring to the boil, reduce to simmer and cook, covered,for 20 minutes, or until tender. Drain any excess liquid, spreadonto a large baking sheet and leave to cool slightly.
Bring a large saucepan of water to the boil. Add a pinchof salt and blanch the beans, broccolini, and asparagus inbatches for 1-2 minutes until just tender. Rinse under coldwater to stop them cooking. Drain well.
In a large bowl, place freekeh, lentils, parsley and mint, andtoss well to combine; season to taste. Arrange in bowlsor 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 your own pickled onions from home:
Ingredients: 3 tablespoons white wine vinegar, ½ teaspoon sugar, Pinch of salt, 1 small red onion, peeled & thinly sliced 1 bay leafIn a small bowl, whisk together the vinegar, sugar and salt with3 tablespoons of water until the sugar dissolves. Add the sliced onion and bay leaf and set aside to pickle and turn bright pink.This recipe is an edited extract from Jalna Yoghurt.