Freekeh & Lentil Vegetable Bowl With Tahini Yoghurt Dressing Recipe

Freekeh & Lentil Vegetable Bowl With Tahini Yoghurt Dressing

by | Sep 26, 2017

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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).


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)


  1. 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.
  2. 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.
  3. 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.
  4. Drizzle with tahini dressing and garnish with toasted seeds.
  5. 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 leaf

    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.
    This recipe is an edited extract from Jalna Yoghurt.

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