Recipe from Autumn 2015 issue of True Natural Health
1 garlic, finely chopped
1 cm square ginger, finely chopped
1 tsp cumin seeds
2 zucchinis, julienned
1 head broccoli, chopped into small florets
1 cup freekeh, washed well
1 handful kale, roughly chopped
Handful pepitas and pistachios to garnish
Juice 1 lemon
1tbsp olive oil
Pinches salt and pepper
Handful of a mix of mint, coriander, parsley, finely chopped
Half a green chilli, finely chopped
In a fry pan, gently fry the garlic, ginger and cumin seeds for 2 minutes. Before the ginger and garlic turn golden, add the broccoli florets and fry for 4 more minutes. Add the julienned zucchinis and fry for another 4 minutes. Season with salt and pepper, then turn off heat and put aside.
To make the freekeh, place 1 cup washed freekeh in a medium sized pan, add 4 cups water and bring to boil. Turn down heat and cook for 20 – 25 minutes until soft, stirring occasionally. Once the freekeh is cooked, place in a colander and run hot water through it for ten seconds to remove any glugginess.
In a salad bowl, mix the cooked freekeh, broccoli and zucchini with the chopped kale and pepitas/pistachios. In a dressing jar, mix the dressing ingredients together, remembering to taste and season as you go. Dress the salad just before serving – and enjoy!