Spicy Freekah with Roasted Veggies
Freekah is an ancient grain that’s fire roasted green wheat with a smoky and nutty flavour. The grain dates back to 2300B.C. Levantine people who regarded it as a staple in grain-based recipes. Freekah contains a high amount of protein, is low in calories and is plentiful in manganese and iron.
The recipe pairs roasted vegetables with freekah warmed with spices, though you could use farro for an alternative ancient grain. It is rich in fibre, magnesium and vitamins A, B, C and E. Farro is a spelt-like grain with a nutty flavour and chewy texture.
Health benefits –
· Freekeh is low in fat and high in protein and fibre, in fact it has more protein and twice as much fibre as quinoa.
· Freekeh is also low in glucose, high in iron, calcium, and zinc, and acts like a prebiotic which promotes the growth of good bacteria in your digestive system.
SPICY FREEKAH w ROASTED VEGGIES
PB, V
1 cup (240 g) freekeh, cooked
Spices - 1 tbsp each of cumin and cinnamon, 1/4 tsp chilli flakes
½ (1 kg) butternut pumpkin wedges
4 beetroot, cut in wedges
handful of kale leaves
110 g goats cheese
hempseed
1 orange
Rinse the freekeh twice in a pot and drain. Add 625mls of water and bring to the boil. Simmer for 20-25 minutes until the water is absorbed and the grains are tender. Turn off the heat and let sit for 5 minutes. Fluff the grains with a fork. Stir in the spices.
Meanwhile, preheat oven to 200’C. Add the pumpkin and beetroot wedges to a lined baking tray, drizzle with a little extra virgin olive oil, EVOO and roast for 30-35 minutes. Wash the kale, remove the stems and tear. Massage with a cashew cheese until the leaves soften. Layer the freekeh, roasted pumpkin and beetroot wedges, massaged kale and sprinkle with hempseed on a platter. Squeeze a little orange juice over the salad.
CASHEW CHEESE:
1 cup cashews, soaked in boiled water for 20 minutes and drain
1 tbsp lemon juice
1 tbsp nutritional yeast
4-5 tbsp water
Add ingredients to a high speed blender and blitz until smooth and creamy.
