2020-07-01RedUK

148

July 2020 | REDONLINE.CO.UK

self

Fa r ro sa l a d

Cook 250g farro according to pack

instructions. Meanwhile, dry fry 175g

bulgur wheat in a frying pan until

golden and aromatic. Tip into a large

bowl and just cover with boiling water.

Cover bowl with clingfilm for 30min for

bulgur to soften. Using a serrated knife,

slice off skin and pith from 2 red

grapefruits. Holding fruit over a jug

to catch juice, cut out segments from

membranes and put into a bowl.

Squeeze remaining juice from

membranes into the jug (discard

membranes) and mix in finely grated

zest and juice 1 lemon, 2tbsp runny

honey, ½tbsp Dijon mustard and 2tbsp

olive oil. When ready, drain farro and

hold under cold running water to cool.

Empty into bulgur bowl. Mix in

dressing, 50g rocket, 2 chopped

avocados, 1 finely sliced small red

onion, 50g mixed seeds, 1tbsp nigella

seeds, a large handful chopped parsley

and grapefruit segments. Check

seasoning and serve.

SERVES 4

Roasted
freekeh salad
Cut 1 aubergine, 1 large
courgette and 2 red onions into
rough 1cm pieces. Toss in a roasting
tin with 2tbsp olive oil and some
seasoning and roast at 200°C
(180°C fan) mark 6 for 30-40min
until golden and tender. Meanwhile,
boil 200g trimmed and chopped
green beans for 4min, then drain
and empty into a large serving
bowl. Add roasted veg and mix in
2 x 250g pouches cooked freekeh,
picked and chopped leaves from
a 25g bunch mint, finely grated zest
and juice 1 lemon, 2tbsp tahini,
150g crumbled soft goat’s cheese,
2tbsp olive oil and seasoning.
Sprinkle over 50g chopped
pistachios and serve.
SERVES 4

Grain

salads

PH

OT

O

GR

AP

HY

:^ S

TO

CK

FO

O

D,

KR

IS^

KIR

KH

AM

,^ M

YL

ES

N

EW