Freekeh + Quinoa, Peri-Peri Roast Vegetable Salad

Freekeh is an ancient Middle Eastern grain made from early harvested wheat while the grains are still tender and green. The kernels are then parched, roasted, dried and rubbed, giving them their distinctive smoky flavour. This versatile grain is perfect for whipping up a nutritious salad, extra fibre in soups or accompanying a curry. I purchased a premixed freekeh and quinoa mix, 2 parts freekeh 1 part quinoa.

This warm salad is perfect for lunch or a light supper. I used my homemade peri-peri sauce but feel free to use any sauce you have available. A recipe is merely a guideline and sometimes a source of inspiration, feel free to adjust and alter to suit your pallet.

Ingredients

½ cup Freekeh and quinoa mix

1 cup Vegetable stock

2 Carrots

4 Shallots

1 tbsp Soy sauce

4 tbsp Peri-peri sauce

1 Can Black beans

Peppers

Micro cress

Method

Soak the freekeh and the quinoa in warm water for 15 minutes then rinse and drain.

Preheat the oven to 220ºC/gas 7.

Cut the carrots (there is no need to peel them) into sizable chunks, peppers and halve the shallots or in quarters depending on size, place in a roasting tray with some rapeseed oil and soy sauce.

Roast for 35 minutes until tender and the onions are caramelised.

In a saucepan add the drained freekeh and quinoa mix with one cup of vegetable stock. Bring to the boil , cover for 15-20 minutes or until tender on low-medium heat.

In a separate saucepan on low heat, add the peri-peri sauce and cooked black beans, cook for 5 minutes. If it needs loosening add a touch of vegetable stock or water.

Add the cooked freekeh and quinoa and the roast onion, peppers and carrots to the peri-peri sauce. Drizzle a little olive oil and seasoning (salt if needed), combine well and transfer to a serving bowl. Add micro cress.

Serve warm or cold, with a mint and coriander yoghurt sauce or with more peri-peri sauce.

Enjoy!