Freekeh & Lentil Vegetable Bowl With Tahini Yoghurt Dressing Recipe

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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).

Ingredients

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)

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 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.